Japanese Miso-Glazed Eggplant & Crispy Tempeh Ramen with Charred Bok Choy

Ingredients

• 150 grams tempeh, cut into thin strips
• 200 grams eggplant, cubed
• 100 grams fresh ramen noodles, or dried
• 120 grams bok choy, halved lengthwise
• 1.5 cups vegetable broth, low-sodium
• 2 tbsp white miso paste
• 1 tbsp soy sauce, tamari for gluten-free
• 1.5 tsp mirin, or agave nectar
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil, divided
• 2 tsp neutral cooking oil, for pan-frying
• 1 tsp sesame seeds, toasted
• 1 stalk scallion, sliced

Instructions

1. 1

   Press tempeh between paper towels for 10-15 minutes to remove excess moisture, then cut into thin strips.

2. 2

   Cube eggplant into 1-inch pieces. Heat 1 tsp neutral oil in a large skillet over medium-high heat and pan-fry eggplant for 5-6 minutes until golden and tender. Set aside.