NutritionSortLoading...
Loading...

600 g fresh ramen noodles or 4 blocks dried instant ramen noodles

320 ml vegetable stock or dashi

80 ml sake or mirin

80 ml soy sauce or tamari

200 g corn kernels (fresh or frozen), blanched

4 scallions, finely sliced

4 tablespoons toasted white or black sesame seeds

Sesame oil or rayu, chili sesame oil, to serve

900 g about 2 medium eggplant, cut into 2 cm / ¾-inch cubes

1 onion finely diced

Sea salt and black pepper

½ - 1 teaspoon red chilli pepper flakes (or to your taste), plus more to serve

60 ml neutral oil such as vegetable or grapeseed

2 tablespoons white miso paste

Select allAdd

1. In a large pot, heat the oil over medium-high heat for 2-3 minutes until hot.

2. Add the onion, eggplant, and 1 teaspoon of salt to the pot. Toss to coat the vegetables in the oil and cook for 2-3 minutes until they start to soften.

3. Lower the heat and continue cooking for 45-60 minutes, stirring halfway through, until the eggplant is very soft and jammy.

4. Stir in the red chilli flakes and miso paste, then season with black pepper.

5. In a separate medium pot, bring salted water to a boil over medium-high heat. Cook the ramen noodles according to the package instructions.

6. In another medium pot, combine the stock or dashi and sake, bringing it to a gentle simmer over medium heat.

7. Once you see bubbles forming around the edges, let it simmer for 1 minute, then turn off the heat and stir in the soy sauce or tamari. Cover to keep warm.

8. Prepare four deep noodle bowls and divide the seasoned stock among them.

9. When the noodles are cooked, drain them and distribute them evenly into the bowls while they are still hot. Gently turn the noodles in the broth to coat them.

10. Top each bowl with about ½ cup of the eggplant jam, ⅓ cup of corn, 1 tablespoon of toasted sesame seeds, scallions, and red chili flakes to your liking. Drizzle with a little sesame oil or rayu.

11. To enjoy, mix the noodles with the toppings until everything is well combined and serve immediately.

https://hettymckinnon.com/recipe/spicy-eggplant-mazemen/