Japanese Miso-Glazed Eggplant & Edamame Ramen with Crispy Seitan

Ingredients

• 100 g seitan, cut into thin strips
• 100 g ramen noodles, egg-free, dried
• 1 whole Japanese eggplant, halved lengthwise
• 3 tbsp miso paste, white
• 1 tbsp mirin, or maple syrup, vegan
• 1 1/2 tbsp soy sauce
• 1 tbsp fresh ginger, minced
• 2 whole garlic cloves, minced
• 2 cups vegetable broth
• 1/2 cup edamame, frozen
• 2 whole scallions, sliced
• 1 tbsp sesame seeds, white, toasted
• 1 tsp sesame oil
• 2 tbsp coconut oil, for cooking

Instructions

1. 1

   Heat 1 tbsp coconut oil in a skillet over medium-high heat. Pan-sear seitan strips 3-4 minutes per side until golden and crispy. Set aside.

2. 2

   Heat remaining 1 tbsp coconut oil in the same skillet. Score eggplant halves and sear cut-side down for 6-7 minutes until caramelized. Flip and cook 5-6 more minutes until tender.