Miso eggplant and noodle salad
Ingredients
- 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
- sesame seeds (optional for presentation)
- Dressing
- 1/3 cup soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon pickled pink ginger
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