Miso eggplant and noodle salad

Ready in under 30 minutes, this delicious Asian-inspired eggplant noodle salad proves that healthy eating doesn't have to be difficult (or bland). You'll love tucking into this refreshing vegetarian dish for lunch or dinner.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Miso eggplant and noodle salad
  • 4 finger eggplants, halved lengthways
  • 2/3 cup white miso
  • 2 tablespoon mirin
  • 270 gram udon noodles, cooked following packet instructions
  • 2 carrots, shredded
  • 4 green onions, thinly sliced
  • 150 gram frozen edamame in pods, peeled
  • 2 eggs, soft boiled
  • 1/3 cup soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon pickled pink ginger


Miso eggplant and noodle salad
  • 1
    Preheat oven to moderate, 180°C. Line a large oven tray with baking paper.
  • 2
    Place eggplant on tray. In a bowl, combine miso paste and mirin. Brush over eggplant. Roast 20-25 minutes until golden and tender. Slice diagonally.
  • 3
    Meanwhile, make dressing: In a jug, whisk soy, vinegar, ginger together. Season with pepper.
  • 4
    Place cooked noodles to a large bowl with carrot, onion, edamame bean, and eggplant. Toss well.
  • 5
    Just before serving, toss dressing through salad. Transfer to a serving platter. Serve topped with egg and a sprinkling of sesame seeds.


Edamame are available in the freezer section of your supermarket.

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