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Savory Miso Eggplant with Soba Noodles: A Quick & Easy Fusion Delight
Whip up a savory miso eggplant with soba noodles in under 30 minutes! A nutritious, quick dinner loaded with flavor and fresh ingredients.
If you're in search of a quick yet satisfying dinner that bursts with flavor and nutrition, this Savory Miso Eggplant with Soba Noodles is your answer. This dish is a delightful fusion of Japanese and Mediterranean influences, marrying the umami richness of miso with the earthy depth of roasted eggplant. Not only is it quick to prepare, but it's also packed with antioxidants, fiber, and plant-based proteins.
Eggplant is a versatile vegetable that soaks up flavors beautifully while providing a good source of fiber and essential nutrients. Combined with soba noodles, which are made from buckwheat and are rich in protein and minerals, this dish is both hearty and healthful. The miso paste adds a fermented touch, supporting gut health and adding a savory depth that will have you coming back for more.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Whip up a savory miso eggplant with soba noodles in under 30 minutes! A nutritious, quick dinner loaded with flavor and fresh ingredients.
Ingredients
- • medium eggplants: 2, cut into cubes
- • soba noodles: 8 ounces
- • miso paste: 3 tablespoons
- • low-sodium soy sauce: 2 tablespoons
- • sesame oil: 1 tablespoon
- • rice vinegar: 1 tablespoon
- • garlic: 3 cloves, minced
- • fresh ginger: 1 tablespoon, grated
- • green onions: 3, sliced
- • sesame seeds: 2 tablespoons
- • fresh cilantro: a handful, chopped
- • red chili flakes: 1/2 teaspoon (optional)
- • water: 1/4 cup
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, toss the cubed eggplant with half of the sesame oil. Arrange the eggplant in the air fryer basket in a single layer and cook for 12-15 minutes or until golden and tender, shaking halfway through.
- 3 Meanwhile, cook the soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
- 4 In a small bowl, whisk together miso paste, low-sodium soy sauce, remaining sesame oil, rice vinegar, minced garlic, grated ginger, and water until smooth.
- 5 In a large mixing bowl, combine the cooked eggplant, soba noodles, and miso sauce. Toss gently until everything is well coated.
- 6 Serve the dish warm, garnished with sliced green onions, sesame seeds, chopped cilantro, and a sprinkle of red chili flakes for an optional kick.
Serving Suggestions
- • For a complete meal, pair this Savory Miso Eggplant with a simple cucumber and radish salad dressed in rice vinegar and a dash of sesame oil. A glass of chilled green tea or a light, unsweetened iced tea would perfectly complement the umami flavors of this dish. Add a side of steamed edamame sprinkled with sea salt to boost protein content and add a touch of freshness. The bright green color and slight saltiness provide a nice contrast to the savory and earthy tones of the eggplant and soba noodles.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat in an air fryer or a non-stick skillet over medium heat until warmed through. Avoid microwaving as it can make the eggplant soggy and the noodles gummy.
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