Miso Ramen with Miso Egglplant

Miso Ramen with Miso Eggplant

Lately I’ve had a bit of an obsession with making ramen and absolutely love Miso Aubergine so I thought – why not put the two together? This Miso Ramen with Miso Eggplant is actually not that hard to make so don’t be put off by the different steps and elements. It’s definitely worth the effort!

The veggies can easily be substituted for whatever you have to hand in the fridge (or freezer!) For instance, I’ve made it with lots of different yummy things like enoki, tofu and broccolini.

Miso Ramen with Miso Egglplant Recipe by Shika Finnemore - The Bellephant www.thebellephant.com



2 people

Prep time

10 mins

Cooking time

20 mins


For the broth:

  • 1 thumb ginger, minced
  • 4 cloves garlic, minced
  • 3 tbsp white miso paste
  • 3 tbsp mirin
  • 1 tbsp dark soy sauce
  • 1 vegetable stock cube
  • ½ tsp dried chilli flakes
  • 1 litre water

For the eggplant:

  • 2 eggplants*, sliced in half lengthways
  • 2 tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp sesame oil

For the rest:

  • 2 portions of dried ramen noodles
  • 1 tsp sesame oil
  • 100g shiitake mushrooms
  • 1 tsp dark soy sauce
  • 1 tsp sesame seeds


  1. Using a sharp knife score the eggplant flesh in criss crosses, being careful not to pierce all the way through. In a bowl, mix together the 2 tbsp miso paste and 1 tbsp mirin. Stir in the sliced eggplant and cover thoroughly in the paste so it gets in the scores. Set aside.
  2. Add all the broth ingredients together in a large pot and bring to the boil. Reduce heat and leave to simmer.
  3. Meanwhile, in a non-stick frying pan heat 1 tbsp sesame oil on medium heat. Cook the eggplant for 5 minutes on each side pushing down with a spatula in order to flatten it a little. The eggplant will char a little but this is what makes it delicious! Once cooked, set aside.
  4. In the same pan, heat 1 tsp sesame oil and add the shiitake mushrooms with 1 tsp of soy sauce. Fry for a few minutes until cooked through.
  5. Cook the ramen noodles according to pack instructions. (I usually undercook them a little because they continue to cook in the hot broth when served). Drain and set aside.
  6. Blanch the bok choy in the hot broth, fish out with tongs and set aside.
  7. Divide the noodles among two ramen bowls then top with miso broth. Add the aubergine, mushrooms and bok choy. Sprinkle on sesame seeds and serve.

*Use the asian variety of eggplant that look like this. However, if you can only get your hands on the larger variety slice lengthways into 2cm thick strips.


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