I'm so flipping excited about this recipe! The name I've given it is a bit of a mouthful - roasted edamame noodle bowls with miso roasted aubergine and crispy kale - but really there are so many tasty bits in these noodle bowls that I didn't want to leave anything out. SEO be damned.
To be honest this isn't the sort of recipe that I would usually get so excited over - Italian food, yes, Mexican food, yes, but Asian-inspired food isn't usually something that makes me lose my mind. But these noodle bowls... they were really good. The crispy kale, the roasted edamame, the miso roasted aubergine... utter heaven.
I feel I should take you through each element of these noodle bowls one thing at a time, just so you know exactly what you're dealing with here. I'll start with the least exciting and save the best til last (can you tell I'm seriously excited about this miso roasted aubergine?!).
First up, the noodles. They're not revolutionary, but they give a great base for these noodle bowls (can't really have a noodle bowl without the noodles, can you?). I cooked them with the leftover aubergine marinade, so the flavour gets right into them.
I also roasted up some red pepper - again, not particularly revolutionary, but you know a recipe's got to be good when roasted red pepper is one of its least exciting elements.
Next up, crispy kale, which is basically just kale roasted in the oven. We're getting into 'seriously yummy' territory now. To be honest I've always thought the idea of kale chips was a bit depressing, but while roasted kale is definitely no replacement for a good old bag of crisps, it's genuinely really, really delicious. The edges char slightly, giving a beautiful flavour, and the crispiness is really satisfying. Definitely a very pleasant way to munch your way through a big bag of kale.
The roasted edamame is one of my favourite parts of these noodle bowls. I mentioned roasted edamame (soy beans) briefly when I shared my savoury trail mix recipe last month, but I just want to reiterate again how yummy it is. I only discovered edamame fairly recently, but it's quickly become a staple in my house - I make sure I always have a bag in the freezer, ready to throw a handful in with some pasta or rice. And roasted edamame is definitely one of my favourite healthy snacks ever. If edamame doesn't yet feature in your kitchen, please try it. For me.
And finally: the miso roasted aubergine! I am aware that this blog post is already getting pretty long, but I can't not rave about this miso roasted aubergine. The marinade is unbelievable. If you like sweet, salty, sticky aubergine that completely melts in your mouth, you must try this stuff! It's easy to make - just coat a few slices of aubergine with the easy miso honey marinade and chuck it in the oven - but the flavour is unreal. If I hadn't had to plate everything up nicely for these photos, I feel sure that this miso roasted aubergine would have been eaten straight off the baking tray.
And there you have it! Everything combines to make these super tasty noodle bowls, with all kinds of yummy flavours and textures to keep you happy. You really must try these. I'll stop yammering on now though, otherwise you'll never get rid of me. Peace out.
Roasted edamame noodle bowls with miso roasted aubergine and crispy kale
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Print Pin CommentIngredients
- 1 tablespoon white miso paste
- 1 tablespoon honey or agave
- 1 tablespoon oil (preferably sesame oil)
- ½ tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1 medium aubergine (eggplant), cut into thick slices
- 1 red pepper, sliced
- 135 g frozen edamame (soya beans) (~ 1 cup)
- 1 tablespoon oil
- Large handful curly kale, roughly chopped
- 150 g dried noodles (~ 5 oz) - I used wholewheat
- 400 ml hot water (~ 1 ½ cup)
- 1 teaspoon sesame seeds, to serve (optional)
- Fresh coriander (cilantro), to serve (optional)
Instructions
- Heat the oven to 180°C (Gas Mark 4 / 350°F).
- Combine the miso, honey, oil, soy sauce and rice vinegar in a bowl, and mix thoroughly to form a smooth paste. Dip the slices of aubergine in the marinade, making sure they’re well coated. Wipe off any extreme excess, and place the slices on a lightly greased baking tray. You should have a small amount of the marinade left behind, which you will add to the noodles later.
- Place the aubergine slices in the oven, and bake for around 30-35 minutes, turning them over halfway.
- While the aubergine is cooking, prepare the other vegetables. Toss the sliced red pepper and edamame in a little oil, and lay them out on another baking tray (I cooked my edamame straight from frozen). Roast for around 25 minutes, adding the curly kale for the last 15 minutes.
- Add the dried noodles and hot water to a pan over a medium heat, along with any remaining miso honey marinade. Cook for a few minutes until the noodles are cooked to your liking, and have reached your desired consistency (either soupy or dry, whichever you prefer).
- Serve the noodles with the miso roasted aubergine, roasted edamame, roasted peppers, and crispy kale. Top with sesame seeds and fresh coriander (cilantrto serve, if desired.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ½ the recipe.
Here's another of my favourite dinner bowls - homemade falafel quinoa bowls with hummus and tzatziki:
Choclette says
Roasted edamame Becca? Pure genius. I love this sort of bowl food - well most sort of bowl food if I'm honest. But I like having all the separate flavours that you can mix in or not as you please. I've still never got around to making kale chips or roasting it. I've never been one for following trends, but I do feel I ought to have tired it by now.
Becca @ Amuse Your Bouche says
You should definitely try roasted kale! I bet you'd love it. With some trends, I do wonder why they're so popular, but I can totally get behind crispy kale. It takes on such an amazing flavour as it roasts.
Johanna @ Green Gourmet Giraffe says
wow those do look delicious - I have seen miso glazed eggplant before but it always looks a bit lonely - love how you have presented this - putting it on my wishlist of meals to make
Becca @ Amuse Your Bouche says
Thanks Johanna! I definitely wanted to turn it into a full meal rather than serving it on its own, but it would be tasty either way!
Platter Talk says
I love everything about this noodle bowl. Can't wait to put these healthy, tasty ingredients together.
Sandi G says
I love the idea of miso in this bowl. Everything almost looks caramelized :-).
Becca @ Amuse Your Bouche says
The miso aubergine definitely gets a little caramelised around the edges! The flavour is unbelievable :)
Brandi Crawford says
I love noodle bowls. This is such a creative idea. Looks so good.
Mary says
What a great mix of flavors and textures! I love a good noodle bowl, and this one sounds fantastic!
Bintu - Recipes From A Pantry says
Now that looks really nutritious. Roasted aubergine is so good
Becca @ Amuse Your Bouche says
It's amazing isn't it, so soft and juicy :)
Emma @ Supper in the Suburbs says
This looks SO good Becca! I love that you've roasted the aubergine - there are SO many textures and flavours in this dish. Delish!
Becca @ Amuse Your Bouche says
My favourite kind of dinner bowl - one with all kinds of textures and flavours :) So easy too!
Andrea @ The Petite Cook says
I'm drooling all over your pictures! This sounds just like my kind of meal, and that roasted aubergine looks totally YUUUMM
Becca @ Amuse Your Bouche says
Thanks Andrea! The miso aubergine is amazing, seriously melt-in-your-mouth!
Janice says
Oh I must try roasting edamame beans, they sound great. I've had them before but never roasted.
Becca @ Amuse Your Bouche says
You must! Roast them until they just start to turn golden, the flavour is amazing.