Miso Udon Noodle Soup with Aubergine

Ingredients

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• Soup:
• Light Soy Sauce Light Soy Sauce 1 tbsp 1 tbsp
• Miso Paste Miso Paste 1 tbsp 1 tbsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tbsp 1 tbsp
• Garlic Garlic 1 clove 1 clove
• Ginger Root Ginger Root 5cm 5cm
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Sesame Seeds Sesame Seeds 1 tbsp 1 tbsp
• Udon Noodles Udon Noodles 300g 2 cups
• Water Water 500ml 2 cups
• Teriyaki Aubergine/Eggplant:
• Eggplant Aubergine 1 1
• Garlic Garlic 1 clove 1 clove
• Teriyaki Sauce Teriyaki Sauce 3 tsp 3 tsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Topping:
• Cherry Tomatoes Cherry Tomatoes 5 5
• Corn Kernels in Water Sweetcorn in Water 100g 1/2 cup
• Mixed Salad Mixed Salad 50g 2 cups
• Sesame Seeds Sesame Seeds 1 tsp 1 tsp
• Spring Onion Spring Onion 1 1

Instructions

1. 1.Heat the vegetable oil in a large, non-stick frying pan, add the garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour.
2. 2.Add the aubergine (eggplant), salt and teriyaki sauce and stir-fry for 5-6 minutes, set aside.
3. 3.Combine soy sauce, miso paste, bouillon, minced garlic, minced ginger and ground sesame seeds in a small bowl, mix well.
4. 4.Add the udon noodles and the sauce mixture into the pot, stir gently and cook for 5 minutes.
5. 5.Pour ½ of the hot soup and noodle oil into each serving bowl.
6. 6.Add the tomatoes, sweetcorn, teriyaki aubergine and salad on top.
7. 7.Garnish with spring onion and sesame seeds. Delicious when warm.
8. 8.Tip: If you prefer a thicker, creamier soup consistency, replace 100ml of the water with 100ml unsweetened almond milk.

Nutritional Information

• Calories:
  451
• Fat:
  10g
• Sodium:
  944mg
• Carbs:
  79g
• Sugar:
  25g
• Protein:
  18g