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

Ingredients

• 150 g seitan, cut into 1/2-inch thick steaks
• 1 medium Japanese eggplant, halved lengthwise
• 85 g soba noodles (buckwheat), dry weight
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 1/2 tbsp sesame oil, divided
• 2 medium shallots, thinly sliced
• 2 tbsp vegetable broth
• 1 tsp white sesame seeds, for garnish
• 2 stalks scallions, chopped
• 1 sheet nori seaweed, torn into pieces
• 1 tbsp avocado oil, for cooking

Instructions

1. 1

   Prepare miso glaze: whisk together miso paste, rice vinegar, ginger, maple syrup, soy sauce, and vegetable broth in a small bowl. Set aside.

2. 2

   Heat avocado oil in a large skillet over medium-high heat. Pat seitan dry and sear 4-5 minutes per side until golden. Transfer to a plate.