Soba Noodles with Miso-Glazed Eggplant

In my childhood buckwheat was omni present in many meals – buckwheat  with milk and sugar for breakfast (kasha), buckwheat sautéed with meat, buckwheat with mushrooms and sour cream.  It is very popular in Eastern Europe.

When I move to the U.S. one of the things I couldn’t find in grocery stores was exactly buckwheat. A few years ago healthy eating advocates started talking more and more on buckwheat health benefits  and nowadays it is easy to be found in stores. Close relatives of buckwheat are quinoa and amaranth. Buckwheat has nothing to do with wheat (as its name may suggest), therefore it is gluten-free. It is also rich in minerals like manganese and copper, contains fiber and relative good amount of protein if compared to other grains. Among the health benefits of buckwheat are: improved blood sugar control, better heart health and better metabolism.

Buckwheat is a pseudocereal, meaning it is cooked as most cereals but doesn’t grow on grass.



Buckwheat noodles, or soba is a traditional Japanese dish, where noodles are served cold with a variety of dipping sauces or broths. It is underrated in the U.S., and people mostly think of ramen noodles  as a Japanese specialty. However soba is much healthier.

Buckwheat Soba Noodles

Buckwheat Noodles

Soba noodles are best enjoyed cold and right away, it is not recommended to refrigerate and reheat them. Follow instructions on the label precisely, avoid overcooking and rinse well after it’s done.

This is one of the recipes I like. Lots of vegetables + savory miso sauce. So here we go.

Soba Noodles with Miso-Glazed Eggplant
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34 ratings
Soba Noodles with Miso-Glazed Eggplant
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
1 hour

Soba Noodles

Yield: 4
Category: Entree, Appetizer
Cuisine: Japanese, Asian
  • 1 large eggplant
  • 8 oz. green beans
  • 3 Tbsp. toasted sesame oil
  • 8 oz. soba noodles
  • 3 Tbsp. miso paste
  • 2 Tbsp. brown sugar
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. soy sauce
  • 2 cloves garlic
  • 2 tsp. grated ginger
  • 6 oz. baby spinach
  • 2 Tbsp. green onions
  • 1 Tbsp. sesame seeds
  1. Slice eggplant in 1 in. thick pieces. Sprinkle with salt eggplant slices, arrange between paper towels and leave for 15 min.
  2. Trim green beans, cut in 1 in. pieces and toss with 2 tsp. sesame oil.
  3. Using griddle pan sauté green beans on medium for 15 min. Remove from heat and set aside.
  4. In a large bowl mix well together miso paste, sugar, vinegar, soy sauce, garlic, ginger, 3 Tbsp. sesame oil and 2 Tbsp. water.
  5. Cook soba noddles as a label directs. Rinse well with cold water and drain.
  6. Brush eggplants with some of miso sauce. Reheat the griddle pan, or grill and add eggplants. Cook from 6-8 minutes, turning once halfway. Remove eggplants from heat, let stand 5-10 minutes and cut into 1 in. bite size cubes.
  7. Toss soba noodles, green beans and eggplants with miso in bowl.
  8. To serve place spinach leave on plate, put noodles with eggplants and sauce on top. Sprinkle with chives and sesame seeds.
Nutrition label for Soba Noodles with Miso-Glazed Eggplant
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