Ready-to-Eat Fried Eggplant
Vietnam
Soba with Eggplant and Pork Soup
2019.05.21
This soba dish is perfect for weekend lunches or days when you have a lighter appetite. The rich flavor of fried eggplant pairs excellently with pork belly in the dipping sauce, making the soba noodles deliciously coated. (Ingredients for two people)
| Veggie Maria Fried Eggplant | 100g |
| Pork belly | 70g |
| Noodle soup（2x dilution） | 50cc |
| Ginger | Half clove |
| Chopped green onion | Appropriate amount |
| Sesame seeds | A pinch |
| Soba noodles | For two people |
Preparation
- Finely chop the ginger. Cut the pork belly into bite-sized pieces.
- Coat a pot with oil (not included in the ingredients), sauté ginger until fragrant. Add pork belly and continue to sauté until the color changes, then add noodle soup base and fried eggplant. Bring to a boil, then simmer on medium-low heat for about 5 minutes.
- Cook the soba noodles, cool them in water, and then drain well.
- Place the mixture from step 2 in a bowl, top with chopped green onions and sesame seeds, and dip the soba noodles.
Products used in this recipe
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450g /
1.5kg /
Ready-to-Eat Fried Eggplant
