About this recipe
Aubergine works really well with sticky Asian marinades and this ramen-style dish is a quick and easy way to make a flavoursome meal while packing in the veg.
This recipe can easily be adapted to use up any vegetables you have available, I love adding in steamed baby corn, mange tout, kale, or even ribbons of carrot or butternut squash. Like a stir fry, it’s a really versatile way of creating a nutritious dinner.
Photo credit: Hope Pointing
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For the sticky aubergine:
- 1 Large aubergine, cut into wedges
- 1 Clove garlic, crushed
- 2 Tbsp soy sauce / tamari
- 1 Tbsp oyster sauce / 1 tbsp vegan ‘fish’ sauce
- 1 Tsp honey / brown sugar
- 1 Tbsp sesame oil
- 2 Tbsp mixed seeds e.g. sesame, sunflower and pumpkin
- Black pepper
For the broth:
- 1 Tbsp miso paste / or half a vegetable stock cube
- 100g Rice noodles
- 8 Spears of tenderstem or regular broccoli
- 2 Handfuls of green beans or runner beans
- Handful of radishes, sliced
Preheat the oven to 180C.
In a mixing bowl, combine the soy, oyster sauce, honey, sesame oil, garlic and pepper. mix well before adding the chopped aubergine and coating in the mixture.
Place on a baking tray and bake in the oven for 15-20 minutes until the aubergine is cooked through and soft in the middle. Half way through, turn the aubergines and make sure they are coated in the marinade and sprinkle over your seeds to roast for the final 10-15 minutes.
Whilst the aubergine is in the oven, cook your noodles, following the instructions on the packet and steam or boil your broccoli and beans until tender. You can always cook your vegetables and noodles in the same pan to save on water and washing up!
Combine the miso paste with around 300ml boiling water and stir through until completely dissolved. Once the aubergine is cooked, remove from the oven and begin to assemble in two bowls – adding in your noodles, greens and aubergine before pouring over the hot miso soup.
To finish, garnish with sliced radish, red onion or fresh herbs.