REISNUDELN MIT MISO-AUBERGINE

RICE NOODLES WITH MISO EGGPLANT

⏱ Prep time: 1 hour
 🍽 Servings: 2
📈 Difficulty: medium
🌱 Vegan
❤️ Pomegranate

RICE NOODLES

INGREDIENTS

    • 2 servings brown or white rice noodles
    • 100g frozen edamame (blanched in hot water for 2 minutes)
    • 1 handful spinach (washed)

    PREPARATION

    Cook the rice noodles according to package instructions in plenty of water. Meanwhile, blanch the edamame in hot water for 2 minutes. Wash and dry the fresh spinach. Once the noodles are cooked, drain and set aside.

      MISO EGGPLANT

      INGREDIENTS

          • 1 eggplant (halved lengthwise)
          • 1 tbsp sesame oil
          • 1/2 tbsp tamari
          • 1 tbsp date syrup
          • 2 tbsp Kloster Kitchen Ginger Shot Pomegranate
          • 1 tbsp dark miso paste
          • 1/2 tbsp mirin
          • 1 pinch sesame seeds
          • 1 red chili (optional)
          • 1 tbsp olive oil

          PREPARATION

          Preheat oven to 190 degrees Celsius convection. Halve the eggplant and score the cut surfaces in a checkerboard pattern. Mix sesame oil, tamari, date syrup, Kloster Kitchen Ginger Shot, miso paste, mirin, and olive oil to form a smooth marinade. Generously brush the eggplant halves with it. Bake in a baking dish for approx. 45 minutes until golden brown and soft. Before serving, sprinkle with sesame seeds and chili, if desired.

          DRESSING

          INGREDIENTS

            • 1 tbsp peanut butter
            • 1/2 tbsp rice vinegar
            • 1/2 tbsp tamari
            • 1/2 tbsp maple syrup
            • 30 ML Ginger Shot Pomegranate
            • 1 pinch sea salt
            • 1 pinch sesame seeds

            PREPARATION

            Place the peanut butter in a small bowl and mix with rice vinegar, tamari, maple syrup, and Ginger Shot Pomegranate. Season with a pinch of sea salt and stir until the dressing has a creamy consistency. Sprinkle with sesame seeds and serve.