Description
The Miso-Glazed Eggplant with Mushroom & Buckwheat Noodle Bowl is a fusion dish that blends elements of traditional Japanese cuisine with a modern twist. The recipe centers around two main ingredients: miso-glazed eggplant and buckwheat soba noodles. The eggplant is roasted with a savory miso glaze, giving it a deep, umami flavor, while the noodles are lightly tossed with a sesame-infused dressing. To complete the dish, sautéed mushrooms and greens add depth and nutrition, making it a wholesome and delicious meal perfect for any time of day.
Ingredients
For the miso-glazed eggplant:
2 small eggplants (Japanese/Chinese eggplants work best)
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or maple syrup
1 tsp grated ginger
For the noodle bowl:
6 oz (170g) buckwheat soba noodles
1 tbsp sesame oil (for tossing noodles)
1 tbsp neutral oil (for cooking mushrooms)
6 oz (170g) mixed mushrooms (shiitake, oyster, cremini), sliced
1 garlic clove, minced
2 cups baby spinach (or bok choy)
2 spring onions, sliced
1 tbsp toasted sesame seeds
For the dressing (to toss noodles):
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili flakes or chili oil (optional)
Instructions
1. Prepare the eggplant
Preheat oven to 400°F (200°C).
Slice eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin.
Mix miso, mirin, soy sauce, vinegar, sesame oil, honey/maple, and ginger into a smooth glaze.
Brush generously over eggplant flesh.
Roast cut side up for 20–25 minutes, until tender and caramelized.
2. Cook the noodles
Boil soba noodles according to package instructions.
Drain, rinse under cold water, and toss with 1 tbsp sesame oil to prevent sticking.
3. Cook the mushrooms & greens
Heat neutral oil in a skillet. Add mushrooms and cook until golden and slightly crispy.
Stir in garlic and cook briefly until fragrant.
Toss in spinach (or bok choy) until just wilted.
4. Assemble the bowl
Whisk together soy sauce, rice vinegar, sesame oil, and chili (if using). Toss noodles in this dressing.
Divide noodles between bowls.
Top with mushrooms, wilted greens, and half an eggplant each.
Garnish with spring onions and toasted sesame seeds.
Notes
For added texture and flavor, sprinkle toasted sesame seeds or crushed peanuts on top before serving. A drizzle of chili oil or a squeeze of lime can also brighten the flavors and add a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting + Stir-Frying
- Cuisine: Japanese-Inspired / Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: ~320
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 10g
- Cholesterol: None
Keywords: Miso Eggplant Noodle Bowl, Buckwheat Noodles with Miso Glazed Eggplant, Mushroom and Noodle Bowl with Miso Glaze