Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms
A savory Asian stir-fry combining thick udon noodles with miso-glazed eggplant and earthy shiitake mushrooms for a satisfying vegetarian meal. This Japanese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, cooked, shiitake mushrooms, sliced, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz udon noodles, cooked
- 1 medium Japanese eggplant, cut into 1-inch pieces
- 1 cup shiitake mushrooms, sliced
- 2 tbsp white miso paste
- 1 tbsp mirin
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves minced garlic
- 1 tsp grated ginger
- 1/4 cup sliced green onions
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a large skillet or wok over medium-high heat and add 2 tbsp vegetable oil. Add 1 medium Japanese eggplant cut into 1-inch pieces and sauté for 5 minutes until edges soften.
- Step 2: Stir in 1 cup sliced shiitake mushrooms, 2 cloves minced garlic, and 1 tsp grated ginger. Cook for another 3 minutes until mushrooms release aroma and soften.
- Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, and 2 tbsp soy sauce until smooth. Pour this glaze over the vegetables and cook for 2 minutes, stirring to coat everything evenly.
- Step 4: Add 8 oz cooked udon noodles and 2 tsp sesame oil to the pan. Toss everything together and stir-fry for 3 minutes until noodles are heated through and well coated with the miso glaze.
- Step 5: Remove from heat and garnish with 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately for a hearty vegetarian stir-fry.
Frequently asked questions
How long does Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms take to make?
Total time is about 25 minutes (10 min prep + 15 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 Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms?
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 udon noodles, cooked from drying out.
Can I substitute ingredients in Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms?
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 Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Stir-Fried Udon with Miso-Glazed Eggplant and Shiitake Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
