Ingredients
- 1 large eggplant, cut into 4 (1/4-inch) thick slices
- 2 cups all purpose flour
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 4 eggs, beaten
- 2 cups panko
- 1 tablespoon fresh thyme, minced
Directions
In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels.
MISO UDON NOODLES:
- 4 cups vegetable stock
- 3 tablespoons shiro miso (light)
- 1/2 tablespoon ginger julienne
- 4 scallions, sliced 1/16-inch thick
- 1 (4-ounce) piece 5-spice (or smoked) tofu, julienned
- 1 pound fresh udon noodles (blanched dried noodles would work)
- Salt and pepper, to taste
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seed oil
- 1 teaspoon sugar
- 1 pinch ground white pepper
- 3 cups tatsoi or mizuna
- 1 (2-ounce) package enoki mushrooms
In a saucepan, heat the chicken stock and whisk in the miso and ginger. Season and check. Heat through and add scallions, tofu and noodles. In a bowl, whisk together vinegar, sesame oil, sugar and white pepper. Toss with greens and mushrooms to coat. Check for seasoning.
PLATING In large pasta bowls, ladle in the noodle soup. Slice the eggplant in half on the bias and place on top of the noodles. Top with salad.
Wine Suggestion: Pacific Echo Brut Rose
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By saallylx_12047793
South Lake Taho...
on August 28, 2010
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I loved this recipe so much. I wasn't able to make it exactly to the recipe directions but it still came out wonderful. The noodles were by far the best part. I live in a limited area so I wasn't able to find plain miso, but I used a little dried miso soup packet and it came out great. I also wasn't able to find the tofu specified so I used savory baked tofu instead. My soup was half veggie broth ad half beef broth because I needed to empty a carton of beef broth, and overall the soup was wonderful.
I did something completely different with the eggplant; I used egg wash and plain bread crumbs that I seasoned instead of the dredge listed here, and I baked it in the oven. I loved it, but my boyfriend wasn't a fan, but he isn't a big veggie eater so he's biased.
I didn't have enoki mushrooms or rice wine vinegar, so I used baby bellas and red wine vinegar instead and the salad came out great. I also added a little of the dried ginger to the dressing. We didn't have the greens listed so I just used a spring mix. Also, I sauted the mushrooms in some olive oil with paprika, salt, pepper, and minced dried onion before I added them to the salad. My boyfriend was a HUGE fan of those.
I aree with what another reviewer said about the meal being very filling; I almost couldn't finish mine. It's a great one dish meal, and I will definitely be making it again.
By mohrm2_5236704
oklahoma city, OK
on July 18, 2010
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I don't no if it was b/c the eggplant I used was fresh from a garden or b/c anything fried is good, but this is pretty fast and easy- added cayenne pepper to spice it up. I didn't make the noodles.
By leeannr_635042
Sunnyvale, CA
on August 13, 2004
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I served this as the soup course, but it was filling enough to be a meal in itself.
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