Miso eggplant and noodle salad | Women's Weekly Food

Ingredients

• 4 finger eggplants, halved lengthways
• 2/3 cup white miso
• 2 tablespoons mirin
• 270 grams udon noodles, cooked following packet instructions
• 2 carrots, shredded
• 4 green onions, thinly sliced
• 150 grams frozen edamame in pods, peeled
• 2 eggs, soft boiled
• sesame seeds (optional for presentation)
• Dressing
• 1/3 cup soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons pickled pink ginger