This recipe was actually inspired by my neighbor, Naomi! We went for a hike yesterday, and got to talking about a new market down the street, Driver’s Market. It’s a family owned market, which carries family-owned products and local produce, yay! If you’re ever in Sausalito, you’ve got to check it out. We got to talking about how nice it is to have such a wonderful market just a few blocks away, and somehow we got to talking about eggplant, which led to talking about miso grilled eggplant. I couldn’t get the idea out of my head, which led to a Japanese lunch just down the street, which led to an Asian-inspired dinner. The weather turned from shorts and t-shirts to why-am-i-wearing-two-jackets (quite literally) in a matter of 6 hours, so a comforting bowl of soup seemed appropriate.
- 8 oz. soba noodles
- 1 tbsp sesame oil
- 2” piece of fresh ginger, grated
- 2 large garlic cloves, minced
- 1.5 lbs. boy choy, ends removed
- 4 cups low-sodium vegetable stock
- 2 cups water
- 1.5 cups frozen edemame
- 1 cup shiitake mushrooms, chopped in half
- 1 large eggplant, cut into 1” pieces
- Toasted sesame seeds (optional)
- 2 green onions, sliced
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 heaping tbsp white miso
- 2 tbsp sesame oil
Preheat the oven to 400˚. Combine all the ingredients for the miso glaze in a small bowl and whisk with a fork. In a 9 x 13 roasting pan, pour the glaze over your chopped eggplant and still well to coat all the pieces evenly. Roast until eggplant is tender and beginning to brown, about 20-25 minutes.
While the eggplant roasts, bring about 1 tablespoon of sesame oil to medium heat in a Dutch oven or other large pot. Add the minced garlic and stir frequently, until fragrant, about 1 minute. Add the grated ginger and cook until fragrant, about another minute. Add your boy choy to the pot, stir to mix up the garlic and ginger, cover and allow to steam for about 3-5 minutes. When the leaves of the bok choy are just starting to wilt but the thick part of the stem is still firm, add the vegetable stock and water to the pan and bring to a gentle simmer. When the stock reaches a simmer, add your edemame, mushrooms and soba noodles, cover and turn off the burner. The residual heat will cook the noodles. (Note: the noodles I bought only needed to cook for 3 minutes, some brands of noodles need to cook longer. If that is the case, I would cook them for about 1 minute at a simmer and then turn the heat off.)
Add the miso eggplant to your soup and stir. Ladle portions in to bowls, top with green onions and toasted sesame seeds.