Five ingredient miso aubergine noodles recipe

Name: Five ingredient miso aubergine noodles recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 aubergines, about 500g, cut into 2cm pieces; 3 tbsp. white miso paste; 450 g cooked udon noodles or regular egg noodles; 200 g Spring greens, tough stalks removed, shredded; 2 tbsp. mirin; 3 tbsp. vegetable or sunflower oil

This vegetarian meal is packed with rich umami depth. Store the rest of the miso in the fridge and add to stocks, stews and soups for an instant hit of flavour.

By The Good Housekeeping Cookery TeamUpdated: 19 May 2025

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This low-ingredient recipe is sure to become a midweek favourite!

Aubergine is cooked in miso and then tossed with mirin and udon noodles for a simple supper that's full of umami flavour.

The perfect option for vegans or if you're trying to eat a more plant-based diet.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Cal/Serv:

313

Ingredients

2
aubergines, about 500g, cut into 2cm pieces
3 Tbsp.
white miso paste
450 g
cooked udon noodles or regular egg noodles
200 g
Spring greens, tough stalks removed, shredded
2 Tbsp.
mirin

You will also need

3 Tbsp.
vegetable or sunflower oil

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with baking parchment. Toss aubergines with 2tbsp oil on the lined tray and roast for 15min, until beginning to turn golden.
2. Step 2Mix the miso with 4tbsp just-boiled water until smooth, pour over the aubergines and turn to coat them as much as possible. Roast for a further 15-20min, until beginning to caramelise.
3. Step 3Meanwhile reheat noodles according to pack instructions.
4. Step 4Heat remaining 1tbsp oil in a large frying pan over medium-high heat and stir-fry the greens for 6-7min, until tender. Stir in mirin and noodles and mix to combine. Divide among 4 bowls and top with the aubergine. Serve.

Squash pieces or pumpkin would also work well in place of the aubergine (or in addition!).

We've used udon noodles for their chewy, thick texture, but of course you can use any noodles you fancy. You could even use cooked rice as the base and top it with the aubergine mixture.

If you're after more vegan recipes, then we have loads to choose from!