Crunchy Eggplant Miso Ramen

2 tbsp sesame oil

2 cloves garlic, minced

1” piece of ginger, peeled and minced

1 small jalapeno, minced 

2 tbsp white miso

1 tbsp soy sauce

1 tsp rice wine vinegar

4 cups beef broth 

4 oz Chinese Noodles  

2 medium eggplants, cut into 1” pieces

Small bowl of panko

Small bowl of tapioca flour

Small bowl for egg wash

3-4 tbsp olive oil
Toppings: avocado, corn, soft-boiled egg

Heat sesame oil in a medium pot. Add garlic, ginger, and jalapeno and saute until bright and fragrant. Add white miso, soy sauce, and rice wine vinegar. Saute another 2 mins. Whisk in beef broth, bring to a simmer. Cover and let simmer for 20-25 mins while you make your eggplant. Working one piece at a time, toss eggplant in tapioca flour (using fingers to brush off excess) then dunk into egg wash, then toss in panko. Once all pieces have been breaded, heat olive oil in a medium pan. Because the eggplant is shaped in a triangle, you have three sides that need heat – so three flips. Cook for 3 mins per side and set onto a paper towel lined plate. Meanwhile, add your noodles to the broth and cook to package directions. Easily throw in an egg to soft boil (8 mins) in the broth if desired. 

To plate, add noodles and broth to a bowl. Top with eggplant, avocado, corn, soft boiled egg.