Tahini Soba Noodle Soup with Miso Aubergine
A delightful blend of flavors and textures featuring creamy tahini, roasted aubergine, and chewy soba noodles, perfect for family dinners or cozy nights in.
Ingredients
For the Soup
- 200 g Soba Noodles Buckwheat noodles provide a nutty flavor.
- 60 g Tahini Creamy sesame paste that adds a luxurious texture.
- 2 tbsp Chinese Black Vinegar Adds tanginess to balance the richness.
- 1 tbsp Crispy Chilli Oil For flavor and heat.
- 3 tbsp Soy Sauce
- 1 pinch Salt Enhances flavors.
- 100 ml Boiling Water To achieve the perfect soup consistency.
For the Toppings
- 1 Small Aubergine Diced and roasted until tender and golden.
- 200 g Smoked Tofu Crumble for texture and protein.
- 1 tsp Chinese Five-Spice For added aroma.
- 2 tbsp Toasted Sesame Seeds Adds nuttiness and crunch.
- 2 tbsp Olive Oil For roasting the aubergine.
- 2 tbsp Fresh Chives Chopped finely for garnish.
Instructions
Preparation
- Preheat the oven to 180°C (356°F).
- Dice the aubergine into 2cm pieces and place on a baking tray.
- In a bowl, mix together miso paste, ½ tablespoon olive oil, half the soy sauce, and a drop of water until smooth.
- Pour the miso mixture over the diced aubergine, sprinkle sesame seeds on top, and toss to coat.
- Roast aubergine for about 25 minutes, mixing halfway through.
- Crumble the smoked tofu onto a baking tray, season with five-spice, remaining olive oil, and salt. Bake for 25 minutes.
Soup Preparation
- In a large bowl, combine tahini, black vinegar, crispy chilli oil, and remaining soy sauce.
- Cook soba noodles according to package instructions and set aside.
- Finely chop chives for garnish.
- Slowly pour boiling water into the tahini mixture while stirring to prevent splitting.
- Add cooked soba noodles to the soup and mix gently, then include roasted aubergine and sprinkle crumbled tofu on top.
- Garnish with chives and additional chilli oil if desired. Serve immediately.
Notes
For the best flavor, roast aubergine until caramelized. Adjust water for desired soup consistency.