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ginger miso noodles with eggplant

Love & Lemons
  • 45 minutes
  • Serves 3

INGREDIENTS

2/3 cup

broth

10 ozs

brown rice noodles

1 1/2 cups

eggplants

14 ozs

extra firm tofu

1 tsp

garlic

1 tsp

ginger

3 handfuls

greens

2 tbsp

honey

2 tbsp

mirin

2 tbsp

Miso Soybean Paste

1 1/2 cups

mushrooms

3 tbsp

olive oil

1/2 cup

scallions

3 servings

sesame oil

3 servings

sesame seeds