Vegetarian BBQ Sauced Eggplant Miso Buckwheat Noodle Soup
Vegetarian BBQ Sauced Eggplant Miso Buckwheat Noodle Soup
1 Eggplant (450g)
½ Bell pepper or chilli peppers
Buckwheat noodle 200g to 400g to suit
Vegetarian BBQ sauce 1 tsp
Light soy sauce 2 tsp
Miso 4 tsp
Salt ¼ tsp for Miso soup, ½ tsp for Noodle
Oil ½ tsp
Hot Water 800ml to cook Miso soup, 2 litre of Water to cook noodles
1. Cut eggplants to chunks. Don’t cut them too small.
2. Dice peppers.
3. To prevent eggplant from rusted, cook them straight away as soon as they are cut.
4. Only cook bell pepper in short time.
5. Stir eggplants well with ingredients, to let them fully absorb the tastes.
6. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
7. Cook steps A to C at the same time may finish the cooking in half an hour.
8. For better taste experience, enjoy the Vegetarian BBQ sauced Eggplant Miso Buckwheat Noodle Soup right after you cook them.
1. Wash the eggplant.
2. Wash the pepper.
3. Cut eggplant into chunks.
4. Dice the pepper(s).
5. Following cooking steps A to C may be cooked at the same time.
A: Cook noodle topping.
1. Prepare 1 litre of hot water.
2. Heat a wok or a large pot with lid.
3. Drip some oil.
4. When oil is hot, add peppers.
5. Stir the peppers for 30 seconds.
6. Turn off the heat.
7. Transfer peppers into a plate.
8. Heat the wok again.
9. Add ½ tsp of oil.
10. When oil is hot, add eggplants.
11. Stir eggplants well.
12. Add 2 tsp of light soy sauce.
13. Add 1 tsp of vegetarian BBQ sauce.
14. Pour ½ cup of hot water into the wok as well.
15. Stir eggplants with the ingredients. Cover the wok with lid.
16. Cook for 1 minute.
17. Open the lid after 1 minutes.
18. Add cooked peppers.
19. Stir them, then turn off the heat.
20. Transfer sauced eggplants and pepper into a plate. This is the topping of the noodles.
B. Cook buckwheat noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tsp of salt into the noodle pot.
4. Once the noodle pot is boiled, add buckwheat noodles.
5. Stir noodles.
6. When the pot is boiling again, keep the lid open.
7. Keep them boiling for 10 minutes.
8. In 10 minutes. Turn off the heat for the noodle pot. Buckwheat noodles are cooked.
C. Cook Miso Soup.
1. Heat a wok or a pot.
2. Add 800ml of hot water into the wok.
3. Add ¼ tsp of salt.
4. Add 4 tbsp of Miso.
5. Stir to let the Miso melt.
6. When the water is boiling, let it boil for 1 minute.
7. In 1 minute, turn off the heat. Miso soup is cooked.
D. Serve
1. Transfer buckwheat noodles into a bowl.
2. Scoop Miso soup to the bowl as well.
3. Add sauced eggplant and pepper topping on top of the noodles.
4. All steps may be completed in half an hour.
5. Enjoy.
