Ginger Miso Aubergine Noodles Food

GINGER MISO AUBERGINE NOODLES

Ginger miso aubergine noodles image

Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper

Provided by Katy Greenwood

Time 15m

Number Of Ingredients 10

Ingredients

400g soba noodles
1 tbsp sunflower oil
2 aubergines , diced
4cm/1½in piece ginger , grated
100g brown rice miso paste
2 tbsp sesame oil
2 tbsp mirin
1 tsp sugar
1 tbsp rice wine vinegar
½ bunch spring onions , sliced diagonally

Steps:

Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 5.1 milligram of sodium

GINGER-MISO SOUP WITH NOODLES

Ginger-Miso Soup with Noodles image

Provided by Food Network

Categories main-dish

Yield 4 main course servings

Number Of Ingredients 8

Ingredients

8 ounces udon (Japanese wheat noodles), or linguine
6 cups water
1/4 cup tamari soy sauce
1/2 cup roughly sliced gingerroot (keep skin on)
1/4 pound firm tofu, cut into 1/2inch cubes
2 scallions, very thinly sliced
1/4 cup white (sweet) miso (see Note)
1 tablespoon Asian ental sesame oil

Steps:

Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.

MISO AUBERGINE WITH CUCUMBER NOODLES

Miso Aubergine With Cucumber Noodles image

Make and share this Miso Aubergine With Cucumber Noodles recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 medium aubergine
2 tablespoons miso
1 teaspoon sesame seeds
100 g rice noodles (vermicelli or flat ones)
1/2 cucumber
1 -2 tablespoon rice vinegar

Steps:

Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.

Nutrition Facts : Calories 289.6, Fat 2.5, SaturatedFat 0.5, Sodium 712.4, Carbohydrate 62.1, Fiber 10, Sugar 7.7, Protein 6.7

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