Miso Tofu Shirataki Noodles with Roasted Eggplant & Nasturtium Leaves

Miso Tofu Shirataki Noodles

with Roasted Eggplant & Nasturtium Leaves

40 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    505 Cals (est.)
fresh
ingredients
Miso Tofu Shirataki Noodles with Roasted Eggplant & Nasturtium Leaves
Title
time-saving
tips & techniques
Sesame Oil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Miso Tofu Shirataki Noodles

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:
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