Tahini Soba Noodle Soup with Miso Aubergine
A warm, comforting soup that combines nutty tahini with roasted aubergine and chewy soba noodles, offering a rich and creamy broth perfect for cozy nights.
Ingredients
For the roasted aubergine and tofu
- 1 medium Aubergine Diced into 2-cm pieces.
- 2 tablespoons Miso Paste Mixed with olive oil and soy sauce for flavor.
- 1 tablespoon Soy Sauce Used for marinating the aubergine.
- 1 tablespoon Toasted Sesame Seeds Sprinkled on top of the aubergine before roasting.
- 200 grams Smoked Tofu Crumble before roasting.
- 1 teaspoon Chinese Five-Spice Used to season the tofu.
- 2 tablespoons Olive Oil For roasting the aubergine and tofu.
- 1 pinch Salt To taste.
For the soup base
- 3 tablespoons Tahini Serves as the creamy base.
- 1 tablespoon Chinese Black Vinegar Adds tanginess to the soup.
- 1 tablespoon Crispy Chilli Oil For a spicy garnish.
- 1 tablespoon Soy Sauce Adds depth to the flavor.
- 2 cups Boiling Water To create the soup's consistency.
For the noodles and garnish
- 200 grams Soba Noodles Cook according to package instructions.
- 1 bunch Fresh Chives Finely chopped, used for garnish.
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Dice the aubergine into 2-cm pieces and transfer them to a baking tray in a single layer.
- In a bowl, combine the miso, ½ tablespoon of olive oil, half of the soy sauce, and a drop of water to form a paste.
- Pour the miso mixture over the aubergine pieces and scatter sesame seeds on top.
- Place it in the oven on the middle shelf and cook for 15 minutes.
Cooking
- After 15 minutes, stir the aubergine and cook for another 10 minutes until tender and caramelized.
- Crumble the smoked tofu onto a lined baking tray. Sprinkle with Chinese five-spice, the remaining olive oil, and a pinch of salt.
- Cook the tofu on the top shelf of the oven for 25 minutes alongside the aubergine.
Making the Soup
- In a large soup bowl, add tahini, Chinese black vinegar, crispy chilli oil, and the remaining soy sauce. Stir until the mixture is smooth.
- Boil the kettle and cook the soba noodles according to the package instructions. Once cooked, drain and set aside.
- Slowly pour boiling water into the soup mixture while stirring gently.
- Add the cooked noodles into the soup base, followed by the roasted aubergine and crumbled tofu.
Finishing Touches
- Garnish with finely chopped chives and drizzle some additional crispy chilli oil on top before serving.
Notes
For a different flavor, try experimenting with different types of miso paste. Salting the aubergine before roasting can help reduce bitterness. You can prepare the roasted aubergine and tofu ahead of time.