Japanese Miso-Glazed Eggplant & Edamame Ramen with Crispy Tempeh Crumble

Ingredients

• 100 g tempeh, crumbled into small pieces
• 1 whole Japanese eggplant, halved lengthwise
• 2 tbsp white miso paste, divided
• 1 1/2 tbsp mirin (or agave nectar)
• 1 tbsp fresh ginger, minced
• 1 strip kombu seaweed, 3-inch piece for broth
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 100 g fresh ramen noodles
• 3/4 cup frozen edamame
• 2 stalks green onion, sliced, for garnish
• 1/2 tbsp sesame oil
• 2 tbsp crispy fried shallots, for garnish
• 1/2 tbsp sesame seeds, white or black for garnish

Instructions

1. 1

   Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add crumbled tempeh and cook for 5-7 minutes until golden and crispy, stirring occasionally. Transfer to a plate and set aside.

2. 2

   In the same skillet, brush eggplant halves with miso-mirin glaze (1 tbsp miso mixed with 1 tbsp mirin and ginger). Place cut-side down and cook for 6-8 minutes until caramelized. Flip and cook another 3-4 minutes. Dice into bite-sized pieces.