Crunchy Miso Eggplant with Soba Noodles
Ingredients
- 4 eggplants (about 1.5 kg)⠀⠀⠀
- • 6 tbsp extra virgin olive oil ⠀⠀⠀
- • Green tips from 8 spring onions, thinly sliced ⠀⠀⠀
- • 2 tbsp crushed fresh ginger⠀⠀⠀
- • 3 tbsp brown rice miso paste from my faves Carwari International Pty Ltd (see Tuesday's post for the health benefits)⠀
- • 200 ml low-sodium (preferably homemade to avoid onion & garlic powders) vegetable stock⠀⠀⠀
- • 1 tbsp rice wine vinegar⠀⠀⠀
- • 2 tbsp tamari (wheat free soy sauce)⠀⠀⠀
- • 10 drops of natural stevia⠀⠀⠀
- • 400 g organic Soba noodles⠀⠀⠀
- • 1 cup walnuts, lightly toasted & roughly chopped⠀⠀⠀
- • 1 organic Bok Choy (or any Asian green of your choosing), washed and roughly chopped⠀⠀⠀
- • handful fresh flat-leaf parsley⠀⠀⠀
- • pinch of Himalayan sea salt ⠀⠀⠀
- • sprinkle of black pepper (if you can tolerate it)⠀⠀⠀
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