Miso Tofu Shirataki Noodles with Roasted Eggplant & Nasturtium Leaves

Miso Tofu Shirataki Noodles

with Roasted Eggplant & Nasturtium Leaves

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re going gourmet here, with tofu shirataki noodles and roasted, chopped eggplant served in a complex mixture of miso, honey and soy sauce. Though they resemble fettuccine pasta, tofu shirataki are specialty noodles made from tofu and a type of Asian yam. The long, cascading noodles (“shirataki” means “white waterfall” in Japanese) are deliciously bouncy and light. Topped with elegant and peppery nasturtium leaves, this dish makes a special occasion of any night.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    505 Cals (est.)
fresh
ingredients
Miso Tofu Shirataki Noodles with Roasted Eggplant & Nasturtium Leaves
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Drain and rinse the noodles. Cut off and discard the stem end of the eggplant; halve the eggplant lengthwise. Using the tip of your knife, carefully slice a shallow, diagonal crosshatch into the cut side of each half (without slicing through to the skin). Roughly chop the peanuts. Peel the onion and cut into 1-inch wedges. In a small bowl, combine the honey, soy sauce, sesame oil, vinegar and miso paste; stir to combine.

Roast the eggplant:
2 Roast the eggplant:

Place the eggplant on a sheet pan, cut sides up; season with salt and pepper. Spread ⅓ of the miso mixture over the tops. Roast 25 to 27 minutes, or until browned and very tender. Remove from the oven and set aside to cool slightly.

Chop the eggplant:
3 Chop the eggplant:

When cool enough to handle, using a spoon, scoop out the flesh of the roasted eggplant; transfer to a cutting board and discard the skins. Finely chop the eggplant.

Cook the onion:
4 Cook the onion:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the onion; cook, stirring frequently, 3 to 5 minutes, or until softened and lightly browned.

Add the eggplant & noodles:
5 Add the eggplant & noodles:

Add the chopped roasted eggplant, remaining miso mixture and ⅓ cup water to the pan of onion. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add the noodles and cook, stirring occasionally, 2 to 3 minutes, or until well combined and the sauce has slightly thickened. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished eggplant and noodles between 2 dishes. Garnish with the peanuts and nasturtium leaves. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Drain and rinse the noodles. Cut off and discard the stem end of the eggplant; halve the eggplant lengthwise. Using the tip of your knife, carefully slice a shallow, diagonal crosshatch into the cut side of each half (without slicing through to the skin). Roughly chop the peanuts. Peel the onion and cut into 1-inch wedges. In a small bowl, combine the honey, soy sauce, sesame oil, vinegar and miso paste; stir to combine.

2 Roast the eggplant:

Place the eggplant on a sheet pan, cut sides up; season with salt and pepper. Spread ⅓ of the miso mixture over the tops. Roast 25 to 27 minutes, or until browned and very tender. Remove from the oven and set aside to cool slightly.

Roast the eggplant:
Chop the eggplant:
3 Chop the eggplant:

When cool enough to handle, using a spoon, scoop out the flesh of the roasted eggplant; transfer to a cutting board and discard the skins. Finely chop the eggplant.

4 Cook the onion:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the onion; cook, stirring frequently, 3 to 5 minutes, or until softened and lightly browned.

Cook the onion:
Add the eggplant & noodles:
5 Add the eggplant & noodles:

Add the chopped roasted eggplant, remaining miso mixture and ⅓ cup water to the pan of onion. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add the noodles and cook, stirring occasionally, 2 to 3 minutes, or until well combined and the sauce has slightly thickened. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished eggplant and noodles between 2 dishes. Garnish with the peanuts and nasturtium leaves. Enjoy!

Plate your dish:
Browse Steps
1 of 6