Description
A nourishing and comforting soup with tahini, miso-roasted eggplant, and soba noodles, perfect for chilly evenings.
Ingredients
- Aubergine (Eggplant)
- Miso Paste
- Soy Sauce
- Toasted Sesame Seeds
- Smoked Tofu
- Chinese Five-Spice
- Tahini
- Chinese Black Vinegar
- Crispy Chilli Oil
- Soba Noodles
- Fresh Chives
- Boiling Water
- Olive Oil
- Salt
Instructions
- Preheat the oven to 180°C (350°F).
- Dice the aubergine into 2cm pieces and spread them on a baking tray.
- Mix the miso, ½ tablespoon of olive oil, half the soy sauce, and a splash of water; spread over the aubergine and sprinkle with sesame seeds. Roast for 25 minutes, stirring halfway.
- Crumble the tofu on a lined baking tray, add remaining olive oil, five-spice, and salt; roast with the aubergine for the last 25 minutes.
- In a bowl, combine tahini, black vinegar, chili oil, and remaining soy sauce; whisk until smooth.
- Boil the soba noodles according to package instructions, then drain.
- Whisk in boiling water into the tahini mixture; add the cooked noodles and top with roasted aubergine and tofu. Garnish with chopped chives and extra chili oil.
Notes
Store leftovers in an airtight container in the fridge for up to three days; revive with a splash of hot water if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: soba noodles, tahini, miso soup, vegetarian, healthy recipes