Egg noodles with miso aubergines

Egg noodles with miso aubergines

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Ready in 20 minutes, these noodles with miso aubergines are the perfect comfort food when you’re in a hurry. Use buckwheat soba noodles to make this a vegan option, whilst also checking that your miso paste is vegan friendly.

Egg noodles with miso aubergines


  • 1 large aubergine, roughly diced
  • 50g fresh miso paste
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 1 cup water, as needed
  • 150g egg noodles

For garnish

  • 1 spring onion, sliced
  • ½ red chilli, sliced
  • 1 tbsp black sesame seeds
  • Handful coriander


  1. Fry the aubergines in a little bit of oil for 5 – 8 mins until soft.
  2. In a small mixing bowl, whisk together the ginger, sesame oil, sugar, mirin and rice vinegar.
  3. Add to the pan and cook for a few mins.
  4. Add as much water as you need to make the sauce smooth and creamy. Quantity will depend on the dryness of the miso paste.
  5. Boil the noodles according to packet instructions. Drain and toss in the miso aubergines.
  6. Place in serving bowls and garnish with spring onions, red chilli, coriander and black sesame seeds. 
Egg noodles and miso aubergines

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