Another vegetarian, Asian influenced dish. I just love the combination of flavors and ease of creating.
Serves 4
9 oz soba noodles
3 tsp dashi granules
1 1/2 tbsp yellow miso paste
1 1/2 tbsp Japanese soy sauce
1 1/2 tbsp mirin
2 tbsp vegetable oil
1 tsp sesame oil
6 baby eggplants, cut into 1/2 inch slices
3 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 cup cooked peas (if using frozen, boil them in water for 3 minutes and drain)
3 scallions (spring onions) sliced thinly on the diagonal
toasted sesame seeds for garnish.
Cook the noodles in a large saucepan of boiling water fr 5 minutes. Drain and refresh in cold water.
Dissolve the dashi granules in 1 1/2 cups boiling water. Stir in the miso paste, soy sauce and mirin.
Heat half the oils in a large frying pan over high heat.
Cook the eggplant slices for 4 minutes, or until golden on both sides. Set aside and use the remaining oil to cook the second batch of eggplant.
Put the first batch of cooked eggplant slices back in the pan and stir in the garlic and ginger, then the miso mixture and bring to the boil. Reduce the heat and simmer for 10 minutes or until slightly thickened and the eggplant is cooked. Add the noodles and peas and cook for 2 minutes or until heated through.
Serve the noodles in shallow bowls and garnish with the toasted sesame seeds.