Japanese Miso-Glazed Eggplant & Seitan with Crispy Shallot Soba Noodles

Name: Japanese Miso-Glazed Eggplant & Seitan with Crispy Shallot Soba Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g seitan; 1 medium Japanese eggplant; 85 g soba noodles (buckwheat); 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp fresh ginger; 1 tbsp maple syrup; 1 tbsp soy sauce; 1.5 tbsp sesame oil; 2 medium shallots; 2 tbsp vegetable broth; 1 tsp white sesame seeds; 2 stalks scallions; 1 sheet nori seaweed; 1 tbsp avocado oil

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Umami-rich Japanese dinner featuring pan-seared seitan and silky roasted eggplant coated in a caramelized miso-ginger glaze, served over buckwheat soba noodles tossed with crispy shallots and sesame oil. A sophisticated fusion of tender protein, smoky vegetables, and nutty noodles.

Ingredients

150 g seitan
1 medium Japanese eggplant
85 g soba noodles (buckwheat)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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