This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future.
A vegan dinner (if you don’t add the egg) that’s really flexible. Feel free to substitute the mushrooms for any other veg you have around, I just had a really nice selection of mixed mushrooms I wanted to use up. Only prerequisite is an open jar of miso paste which is a bit of a faff but totally worth it. It’s also fine to use any type of noodles, even instant noodles (minus the seasoning package) work and it makes this unbelievable cheap.
1 red chilli
2 cloves garlic
1 small piece fresh ginger
1 tsp Miso paste
3 tbsp Soy sauce
1 tbsp Oyster sauce (vegetarian)
1 ltr vegetable stock
250g mixed mushrooms
Toppings of choice – here I used tinned sweetcorn, cherry tomatoes and an egg
Cut the ginger, chilli and garlic as finely as you can and fry in a tsp oil. Tear up the mushrooms in your hands and add them as well. Fry everything together for 3-5 minutes.
Meanwhile make the stock with boiling water, half a cube or a bit of bullion powder plus the miso paste.
Add the stock with the miso to the pot and add the soy sauce and oyster sauce.
If you like, boil an egg for 8 minutes, also boil your noodles and add the rest of your veg to the broth and cook for 5 minutes.