Notes on the recipe:
– If you don’t like aubergines you can use mushrooms or tofu instead.
– Soba noodles are made with buckwheat which is naturally gluten-free. But if you are intolerant always check the packaging because there are many brands that mix wheat and buckwheat.
– The marinade does not contain acidic ingredients, which I prefer in the recipe, but if you want you can add a splash of rice vinegar or lemon juice.
1. Cut the aubergine into cubes and add it to a well-oiled pan over medium heat, along with a pinch of salt. You want them to reduce in size and brown on the sides, this takes about 6-8 minutes. Stir occasionally to prevent them from sticking to the pan and add more oil if necessary.
2. Meanwhile, mix the marinade in a small bowl. It can be a little tricky to melt the miso, I often use the back of a teaspoon to mash it and use a whisk to smooth it out.
3. Cook the noodles according to the package instructions. Once ready, rinse them in cold water. This is important to eliminate starches so they don’t become sticky and clogged.
4. Cut the broccoli into thin stems and coarsely chop the spring onion.
5. When the aubergines seem cooked, transfer them to a bowl and add the broccoli, spring onions, half a clove of garlic and half the chilli pepper to the pan. Sear each side of the broccoli for just a minute or two.
6. Pour the aubergines again and add half the marinade. Mix.
7. Add the noodles (we like a high filling-to-noodle ratio, so start with 2/3 of the noodles and keep the rest as a reserve to add if needed) and a handful of spinach and remove from the heat. Give it a shake and plate it on two bowls. Top with sesame seeds, coriander, the rest of the chilli and a drizzle of the remaining marinade.
8. Have fun!
