Aubergine, tofu and a bowl of udon.

Noodles can hold a soft vegetable as well as a crisp one. Aubergine makes this bowl a little more substantial to eat with chopsticks.

A pan and a pot

Try one small aubergine, 150 g firm tofu, one tablespoon of oil, one teaspoon of miso and 200 g ready-to-cook udon. Check both the tofu and noodle preparation instructions.

Cut the aubergine into small cubes. Cook in a covered pan with the oil and a splash of water, stirring and adding water as needed, until completely soft. Add cubed tofu and heat through.

Cook the noodles separately. Loosen the miso with a little hot water, stir it into the pan, then fold in the drained noodles. Add more hot water if you want a looser coating.

Taste before reaching for salt

Miso already brings salt. Start with the proposed teaspoon and check the finished bowl before adding anything else.

Contains soy and wheat. This is an original dinner idea; its sodium and protein content have not been calculated.

Development draft: not kitchen-tested. Quantities, texture and yield need checking.

Sources, evidence and limits

Evidence basis

Practical editorial opinion; no clinical effect is claimed or independently established.

Least certain: Taste, texture, yield and preparation time have not been tested.

Contrary evidence and limits: Ingredient facts do not establish this dish’s health effects or make it a complete meal for everyone.

What would change the conclusion: Kitchen testing, ingredient brands, allergies or individual dietary needs may require changes.

Claims not adopted: No inherited nutrient totals, medicinal benefits, source-author experiences or validated substitution claims.

Topic inspiration

3 Healthy Noodle Recipes That Are High-Protein & Actually Filling — Molly Knudsen, M.S., RDN, 2026-03-25.

The full public MBG article was read. Underlying research reading levels are specified above; not every full paper was accessible. This is a focused check, not a systematic review.

Independently written for Everyday, rather than a translation of the source or a reproduction of its recipe.