Lunch

Grilled Eggplant & Miso-Butter Soba with Crispy Shallot Foam

Name: Grilled Eggplant & Miso-Butter Soba with Crispy Shallot Foam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 300g fresh soba noodles; 4 oz butter (unsalted); 3 tablespoons white miso paste; 2 tablespoons dashi stock; 3 Japanese eggplants (or 1 large globe eggplant); 2 oz dried shiitake mushrooms; 2 cups water; 3 shallots, sliced thin; 100 ml heavy cream; ½ teaspoon gelatin powder; 2 tablespoons neutral oil; 1 tablespoon soy sauce; 1 teaspoon yuzu juice or fresh lemon juice; Sea salt; 1 sheet nori, cut into thin ribbons; 1 tablespoon toasted sesame seeds

Tender hand-pulled soba noodles dressed with a warm brown butter and white miso emulsion, topped with charred Japanese eggplant grilled in shiitake butter, and finished with an airy shallot foam piped over top. A dish that honors soba's delicate structure while adding layers of umami and textural contrast.

687calper serving 21gprotein 72gcarbs 32gfat 20min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this