Sticky Aubergine Ramen

Sticky Aubergine Ramen

  • Over 1 hour
  • Medium
  • Mains
  • 3-4 Servings

Ingredients

  • 1 large aubergine, cut into cubes
  • 1 tbsp Yutaka Soy Sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp vegetable oil
  • 4-5 Yutaka Dried Winter Shiitake Mushrooms, rehydrated and sliced
  • 100g fresh shiitake mushrooms, sliced
  • 100g white cabbage, shredded
  • 200g udon noodles, cooked
  • 2 spring onions, finely sliced
  • Fresh chives, chopped, garnish
  • 1 tsp Yutaka Sesame Seeds
Broth
  • 750ml vegetable stock
  • 2 tbsp Yutaka Miso Paste
  • 1 tbsp Yutaka Rice Vinegar
  • 1 tsp grated ginger
  • 1 tbsp Yutaka Soy Sauce

Directions

  1. Rehydrate the dried shiitake mushrooms by soaking them in warm water for 20-30 minutes until softened. Drain, slice, and set aside.
  2. Preheat the oven to 200°C (180°C fan). In a bowl, toss the cubed aubergine with soy sauce, maple syrup, and sesame oil. Spread on a baking tray and roast for 20-30 minutes, turning halfway, until golden and sticky.
  3. While the aubergine roasts, heat vegetable oil in a large pan over medium heat. Add the rehydrated shiitake mushrooms and fresh shiitake mushrooms and cook for 3-4. minutes until softened. 
  4. Add the shredded cabbage to the pan and stir-fry for another 2-3 minutes until tender but still vibrant. Set aside.
  5. In a separate pan, combine the vegetable stock, miso paste, rice vinegar, grated ginger, and soy sauce to create the broth. Bring to a simmer and cook for 5 minutes, stirring to dissolve the miso.
  6. To assemble, divide the cokked udon noodles between bowls and pour the hot broth over the top. Add the stir-fried mushrooms and cabbage, followed by the sticky roasted aubergine.
  7. Garnish with fresh chives, spring onions, and sesame seeds. Serve immediately.

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