Miso-Roasted Eggplant with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Velvety roasted eggplant simmered in a savory miso sauce, served over chewy rice noodles for a satisfying vegetarian dish. This asian-inspired vegetarian ready in about 45 minutes pairs medium, cubed eggplant, rice noodles, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 medium cubed eggplant with 1 tsp sesame oil and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Cook 8 oz rice noodles according to package directions until al dente, then drain and rinse under cold water.
  3. Step 3: Whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp water in a small bowl.
  4. Step 4: Heat 1 tsp sesame oil in a large skillet over medium heat. Add 14 oz pressed and cubed tofu and cook for 5 minutes until golden.
  5. Step 5: Stir in the miso sauce mixture and roasted eggplant. Simmer for 3 minutes until sauce coats ingredients evenly.
  6. Step 6: Toss with drained rice noodles and top with 3 sliced green onions before serving.

Frequently asked questions

How long does Miso-Roasted Eggplant with Rice Noodles take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Roasted Eggplant with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, cubed eggplant from drying out.

Can I substitute ingredients in Miso-Roasted Eggplant with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Roasted Eggplant with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Roasted Eggplant with Rice Noodles?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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