Gochujang Miso Udon Noodle Soup with Japanese Eggplant
Gochujang Miso Udon Noodle Soup with Japanese Eggplant consists of a savory, umami rich, slightly spicy broth made with miso paste, Gochujang, ginger, garlic, mirin, nori, rice vinegar, soy sauce, toasted sesame oil and dried shiitake mushrooms. This flavorful broth is then loaded with pan-seared Japanese eggplant and udon noodles, and then topped off with kimchi, sliced shiitake mushrooms, and scallions.
Equipment
- large soup pot
Ingredients
- 1 Japanese eggplant
- 6 cups water
- 1 serving udon noodles, uncooked about 3 oz
Ingredients for liquid seasoning (1/2 will be used with eggplant, 1/2 will be used in broth)
- 1 tbsp soy sauce low sodium
- 1 tbsp mirin
- 1 tsp rice vinegar
Ingredients for broth
- 1 inch fresh ginger, finely chopped or grated
- 2 cloves garlic, finely chopped
- 1 tbsp miso paste
- 1 tbsp nori flakes
- 1 tbsp Gochujang
- 4 dried shiitake mushrooms
- 1/2 tsp toasted sesame oil
Topping
- 1/2 cup kimchi
- 2 tbsp scallions, thinly sliced
Instructions
Sauté the Japanese eggplant
- Cut up the eggplant into pieces about 1 inch by 1 inch. Set aside
- In a small bowl combine 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp rice vinegar. Mix until evenly combined.**you will use 1/2 of this liquid seasoning mix for the eggplant and reserve the other 1/2 for the broth
- Place the chopped eggplant and 1/2 of the liquid seasoning in your soup pot and cook over medium heat stirring often for about 5 minutes. **If you liquid absorbs quickly and the bottom of you pan is beginning to brown, add a splash of water as needed. **You can use a tablespoon of olive oil if you would like, but I prefer to skip the fat and calories from the oil and just sauté my eggplant with a little water.
- After the eggplant has cooked for 5 minutes, add 1/4 cup of water and allow to steam and soften a bit more for 2 minutes.
- When liquid has absorbed, remove eggplant from pan and set aside.
Make the broth
- Using the same pot, combine the other half of the liquid seasoning, 1 inch of finely chopped or grated fresh ginger, 2 finely chopped garlic cloves, 1 tbsp miso paste, 1 tbsp nori flake, 1 tbsp Gochujang, and a splash of water. Stir into a paste and allow to cook for 2 minutes.
- Add the remaining 6 cups of water and 4 dried shiitake mushrooms. **Do not add the toasted sesame oil yet
- Bring broth to a boil and then bring temperature down to medium and allow broth to cook for 10 minutes
- Once broth has infused and reduced for 10 minutes, add 1 serving of udon noodles (about 3oz).
- Stir in noodles and allow to cook for 5 minutes, or until noodles have reached your preferred texture (some will take longer than others).
- Once noodles have reached desired softness, add 1/2 tsp of toasted sesame oil and the cooked eggplant. Remove from heat.
- Remove shiitake mushrooms from your stock and slice them up to be used as a topping.
Add toppings
- Now your soup is ready to serve! Pour into bowls (makes two servings)
- Top with kimchi, scallions, and sliced shiitake mushrooms
- Serve and enjoy!
