Japanese Miso-Glazed Eggplant & Edamame Ramen with Crispy Garlic Oil

Ingredients

• 2 oz ramen noodles (wheat or buckwheat), dry, vegan variety
• 1 medium Japanese eggplant, cut into 3-inch spears
• 0.75 cup frozen edamame, shelled
• 2 cups vegetable dashi broth, or vegetable stock
• 2 tbsp white miso paste, dissolved in broth
• 1 tbsp mirin (or maple syrup), vegan
• 1.5 tbsp low-sodium soy sauce
• 1 tbsp sesame oil, divided - 0.5 tbsp for cooking, 0.5 tbsp for glaze
• 3 cloves garlic cloves, minced
• 0.5 inch ginger, fresh, minced
• 2 stalks green onions, sliced
• 1 tbsp sesame seeds, white or black, toasted
• 1 sheet nori seaweed, optional, torn into strips

Instructions

1. 1

   Prepare crispy garlic oil: Heat 1 tbsp vegetable oil in a small pan over medium heat. Add minced garlic and cook until golden and fragrant (about 2-3 minutes). Remove from heat and set aside.

2. 2

   Slice eggplant into 3-inch spears. Brush lightly with 0.5 tbsp sesame oil and pan-fry in a skillet over medium-high heat for 4-5 minutes per side until tender and lightly caramelized. Set aside.