1 eggplant, cut into 3cm chunks
4 tablespoons oil for roasting
2 free-range eggs, at room temperature
2 tablespoons white miso
1 tablespoon tamari or soy sauce
1 tablespoon mild olive oil
1 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 tablespoon water
Ramen stock and vegetables
750ml vegetable stock
1 clove garlic, finely diced
1 teaspoon finely grated ginger
2 teaspoons tamari
2 teaspoons rice wine vinegar
1 small carrot, cut into matchsticks
4 small portobello mushrooms, sliced thinly
1 pak choy bulb, halved
340 grams kelp noodles
To serve: finely sliced spring onion, sesame seeds, dried chilli flakes
Preheat the oven to 180°C. Toss the eggplant with the oil and place in an ovenproof dish. Roast for 20 minutes.
Marinade: Mix the ingredients together in a small bowl until well combined. Spoon the marinade over the top of the eggplant and toss well. Roast for a further 12 minutes.
Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Run under cold water and peel carefully. Do not cut in half until you’re ready to serve.
Place the vegetable stock, garlic and ginger in a large saucepan and bring to a boil. Simmer for 2 minutes.
Add the tamari, rice wine vinegar, carrot, mushrooms, pak choy and kelp noodles. Simmer for a further 2 minutes.
Divide between 2 bowls. Top each with the eggplant and halved eggs. Garnish with spring onion, sesame seeds and dried chilli flakes, as desired. Serves 2.
Cook’s tip: Kelp noodles can be purchased from health food stores.