Plant-Based Savory Soba Noodles with Eggplant and Miso

Name: Plant-Based Savory Soba Noodles with Eggplant and Miso
Yield: Serves 4
Cuisine: Japanese
Ingredients: 3 tablespoons, white miso; 3 tablespoons, extra virgin olive oil, divided; 4 , scallions (2 minced; 2 sliced thin on bias, green and white parts separated); ⅛ teaspoon, pepper; 12 ounces soba, noodles; 1 pound, eggplant, cut into ½-inch pieces; 12 ounces, plant-based ground meat; 2 teaspoons, soy sauce; 2 , garlic cloves, minced; 1 teaspoon, grated fresh ginger; 1 teaspoon, toasted sesame oil

1 comment

The marriage of the potent miso sauce–coated noodles, caramelized eggplant, and seasoned meat makes for a dinner that's layered with flavor but quick and easy enough for any night of the week.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME50 minutes

Plant-Based Savory Soba Noodles with Eggplant and Miso

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Miso, a Japanese paste made from fermented soybeans, is a total umami bomb. Here, as the base of an earthy, salty sauce, its nuanced savoriness amps up the flavor of the plant-based meat in these irresistible noodles. The silky sauce clings...

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