Sticky Aubergine Ramen

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.