Buckwheat Soba Noodles in a Miso Broth
Ingredients
- 1 small eggplant, cap removed and cut directly in half lengthwise
- 2 tsp mustard
- 2 tbsp soy sauce
- 1 tsp miso paste
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp maple syrup
- pinch of garlic powder
- pinch of ginger powder
Preparation
Set oven to 400F
Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes
Remove eggplant and score it as desired
Whisk together remaining ingredients except miso paste
Brush the surface of the eggplant with the sauce to fully coat the scored side of the eggplant (make sure sauce gets into the individual grooves)
With the remaining sauce, add miso and whisk it in then set aside
Take eggplant and place in the oven for 10-15 minutes
Pull eggplant out and baste again with the miso sauce
Place back in the oven for another 6-8 minutes or until middle of eggplant is soft
Remove eggplant from oven, and brush again with remaining sauce
Carefully transfer eggplant to a serving plate and enjoy as desired
You can scoop out the inside with a spoon if you are not a fan of eggplant skin
