Miso aubergine with noodles

Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt.


  • 150g/5½oz rice noodles
  • 150g/5½oz mangetout
  • 3 spring onions, roughly chopped
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 lime, juice only
  • 2 tbsp finely chopped coriander
  • 1 large aubergine, halved lengthways, flesh scored in a criss-cross pattern not piercing the skin
  • 2 tbsp white miso
  • 5cm/2in fresh root ginger, peeled and finely grated
  • 1 tsp runny honey (or vegan alternative)
  • 1 tsp soy sauce
  • salt and freshly ground black pepper
Miso aubergine with noodles

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