japanese

Sesame Soy Soba with Roasted Eggplant and Soft Egg

Name: Sesame Soy Soba with Roasted Eggplant and Soft Egg
Yield: 1 serving
Cuisine: japanese
Ingredients: 76 g dried soba noodles; 187 g eggplant; 10 g neutral oil; 15 g soy sauce; 10 g rice vinegar; 21 g sesame paste; 7 g toasted sesame seeds; 42 g soft boiled egg; 17 g scallion

This pan-seared dish pairs dried soba noodles with eggplant, soy sauce and sesame paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

75 g Carbohydrates

31 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g dried soba noodles 266 kcal
187g eggplant 47 kcal
10g neutral oil 88 kcal
15g soy sauce 11 kcal
10g rice vinegar 2 kcal
21g sesame paste 125 kcal
7g toasted sesame seeds 41 kcal
42g soft boiled egg 60 kcal
17g scallion 6 kcal

Cooking instructions

dried soba noodles
Cook soba noodles in boiling water according to package directions. Drain and rinse briefly under cool water, then drain well.
eggplantneutral oil
Roast or pan-sear eggplant in oil over medium-high heat until browned and tender, 8-10 minutes.
soy saucerice vinegarsesame paste
Whisk soy sauce, rice vinegar, sesame paste, and a splash of water to make a pourable dressing.
dried soba noodlesscallion
Toss soba with dressing and half the sliced scallion.
eggplanttoasted sesame seedssoft boiled eggscallion
Top with roasted eggplant and the soft-boiled egg halves. Sprinkle toasted sesame seeds and remaining scallion.
Serve at room temperature or chilled.