Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Elizabeth Jaime
This weeknight noodle dish uses gochujang, miso, and tomato paste for deep flavor in no time. Long, slender Japanese and Chinese eggplant cook faster and get more tender than their globe-shaped cousins.
What you’ll need
Large Pot
$55 $48 At Amazon
Colander
$11 At Amazon
Large Nonstick Skillet
$50 At Amazon
Deal: Silicone and Stainless-Steel Tongs (2 Pack)
$17 $14 At Amazon
