1 eggplant
200 g champignon mushrooms
200 g tofu
3 tablespoon(s) olive oil
1 liter water
140 g miso paste, vegan
200 g broccoli, cut into small florets
160 g noodles, rice
20 g ginger, fresh, finely chopped
60 g beans, green, finely chopped
4 radishes, thinly sliced


1.Cut the eggplants into 1 cm slices. Sprinkle with a generous amount of salt and allow them to “sweat” for 10 minutes. This will remove any bitterness they may have. Rinse and pat dry with paper towels.
2.Quarter the mushrooms and cut the tofu into 1 cm cubes.
3.Place a pan over medium heat, add 1 tablespoon of olive oil and let it get hot.
4.Saute the eggplant slices for 2-3 minutes on each side, until golden. Transfer to a plate lined with paper towels.
5.Saute the mushrooms for 4-5 minutes, until golden. Transfer to plate with eggplants.
6.Add the remaining olive oil to the pan, add the tofu and sauté for 3-4 minutes until a light golden crust is created. Remove from pan and set aside.
7.Place a pot over medium to high heat. Add the water, miso paste, salt and pepper. Whisk to incorporate.
8.As soon as the mixture comes to a boil, add the broccoli florets and boil for 4-6 minutes until they soften a little. Remove with a slotted spoon and divide between 4 serving bowls.
9.Divide the noodles between the bowls also and add the ginger and the rest of the vegetables.
10.Pour broth from pot into bowls and set aside for 4 minutes, to allow the noodles to cook.
11.Check seasoning and serve.

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