Eggplant & Scarlet Runner Beans in miso broth

Serves 2-3 as a main

Prep - 15 minutes

Cook - 15 minutes

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2 eggplants - either Japanese long or traditional globe

handful scarlet runner beans or other green beans

1-2 capsicum

1 inch grated ginger

2 cloves garlic

2 Tbsp miso paste

4 cups water or vegetable stock - may need more depending on how long you let the broth simmer.

½ packet udon noodles

eggs (optional)

chilli flakes

coriander

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Chop eggplant into bite size pieces and place on a roasting dish. Drizzle with oil, salt and pepper. Roast for 20- 30 minutes until tender. They will continue to cook in the broth so they don't need to be too soft.

Chop the beans and capsicum into bite size pieces and add to a pot. Sauté with a drizzle of olive oil until tender. Add grated ginger and garlic and cook until fragrant.

Add the miso paste and water/broth and stir well to dissolve miso. Add the eggplant and allow the flavours to mingle.

In a seperate pot bring salted water to the boil and add noodles. Cook until just tender, then transfer to the miso broth.

If you like you could top each bowl with a poached or soft boiled egg. Season with chilli, coriander, salt and pepper to taste.

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