Miso Glazed Eggplant Noodle Bowls

Looking for an easy recipe for Noodle Bowls? Try these savory Miso Glazed Eggplant Noodle Bowls served with loads of vegetables, fresh Asian style yakisoba noodles, and lots of basil.

This post is sponsored by Annie Chun. All opinions are my own.

overhead shot of Miso Glazed Eggplant Noodle Bowls served with japanese eggplants and decorated with basil

Coming at you

Miso glazed eggplant is one of those things that I wish I had discovered sooner. Thanks to its bold, umami flavor, it is now one of my favorite ways to enjoy eggplant!

When my friends at Annie Chun’s challenged me to create a noodle bowl recipe that featured purple vegetables (to go with their brand colors), I knew it had to be something involving these savory eggplant medallions.

While I have made them using the larger Italian eggplant variety as more of an entree in the past, I just love how the smaller Japanese eggplant is the perfect size to belong in these Asian style noodle bowls!

side view of healthy Asian Miso Glazed Eggplant Noodle Bowls with a package of Annie Chun's yakisoba noodles in the background

What makes this recipe for Asian eggplant noodle bowls so good

These noodle bowls make such a satisfying and balanced vegan meal because they are chock full of vegetables! In addition to the miso glazed eggplant adding a punch of flavor, we also have shiitake mushrooms, red onion, purple cabbage and fresh basil leaves.

red cabbage and fresh shiitake mushrooms on a chopping board

Which noodles are best for making noodle bowls?

Annie Chun’s Yakisoba Noodle Bowls provide an easy shortcut for the base of this dish with their cooked noodles and flavorful sauce made from authentic Asian ingredients like soy sauce, sautéed garlic and onion.

Where can I find miso?

You’ll find white miso paste at most supermarkets, either in the refrigerated soy product section or on the international foods aisle. What else can you do with miso? So many things – you can use it to enrich broths, marinades, or salad dressings. Always keep in mind that a little goes a long way.

sliced Japanese eggplants on a sheet of parchment paper next to a bowl with miso glaze

How to make miso glazed eggplant

Preheat the oven to 375°F. Whisk together miso paste, rice vinegar and honey in a small bowl.

Spread a little bit of the miso mixture over the top of each eggplant slice and then sprinkle them with sesame seeds. Place them evenly spaced apart on a parchment-lined baking sheet and bake for 20 minutes. When they come out, the eggplant will be soft and tender and the miso glaze will be browned and caramelized- yum!

miso glazed sliced Japanese eggplants on a sheet of parchment paper

Top tips for making noodle bowls

  • This eggplant noodle bowl is easy peasy. While the eggplant is baking you can cook the other vegetables and noodles. Then toss everything together just before serving.
  • The miso glazed eggplant is definitely the star of this dish. Plating them on top helps them to stand out!
  • This is a great dish to make ahead- just toss everything except the eggplant slices together in a skillet for a couple of minutes to reheat. The eggplant can be reheated in a 350F degree oven for 5-10 minutes.
 overhead shot of Asian Miso Glazed Eggplant Noodle Bowls made with Annie Chun's yakisoba noodles decorated with Thai Basil

More easy Noodle Bowl Recipes

 a fork twirling egg noodles in an Asian Miso Glazed Eggplant Noodle Bowls made with Annie Chun's yakisoba noodles

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Miso Glazed Eggplant Noodle Bowls

Looking for an easy recipe for Noodle Bowls? Try these savory Miso Glazed Eggplant Noodle Bowls served with loads of vegetables, fresh Asian style yakisoba noodles, and lots of basil.

Course main, Main Course
Cuisine Asian, Vegan, Vegetarian
Keyword asian stirfry with noodles, noodles, recipe for noodle bowls
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 670 kcal
Author Denisse

Ingredients

  • 1 tablespoon mellow white or yellow miso
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 Japanese eggplant sliced into rounds
  • 1 teaspoon white sesame seeds
  • 1 tablespoon vegetable oil
  • ¾ cup sliced red onion
  • ¾ cup sliced red cabbage
  • ½ cup sliced shiitake mushrooms
  • 2 packs Annie Chun’s Yakisoba Noodle Bowls
  • Basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F. Whisk together miso, rice vinegar, and honey in a small bowl.
  2. Spread miso mixture over eggplant slices and sprinkle with sesame seeds. Place on a parchment-lined baking sheet and bake for 20 minutes.
  3. Heat vegetable oil in a skillet over medium heat. Add onion, cabbage, and mushrooms and sauté until onions are tender, about 5 minutes.
  4. Cook noodles according to package directions and toss with the included sauce packet.
  5. Transfer noodles and vegetables to plates. Top with miso-glazed eggplant and basil leaves.

Recipe Notes

  • This eggplant noodle bowl is easy peasy. While the eggplant is baking you can cook the other vegetables and noodles. Then toss everything together just before serving.
  • The miso glazed eggplant is definitely the star of this dish. Plating them on top helps them to stand out!
  • This is a great dish to make ahead- just toss everything except the eggplant slices together in a skillet for a couple of minutes to reheat. The eggplant can be reheated in a 350F degree oven for 5-10 minutes.

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