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Tahini Soba Noodle Soup with Miso Aubergine

A comforting and nourishing soup with creamy tahini, rich miso, and roasted aubergine, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Japanese
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large Aubergine Diced into 2cm pieces.
  • 1 tablespoon Olive Oil For roasting the aubergine.
  • ½ tablespoon Soy Sauce To coat the aubergine.
  • 2 tablespoons Toasted Sesame Seeds Sprinkled on top of aubergine before roasting.
  • 200 grams Smoked Tofu Crumble on a baking tray.
  • 1 teaspoon Chinese Five-Spice To sprinkle on the tofu.
  • 1 pinch Salt For seasoning the roasted vegetables.
For the Soup Base
  • 3 tablespoons Tahini Provides creaminess.
  • 1 tablespoon Chinese Black Vinegar Adds tanginess.
  • 1 tablespoon Crispy Chili Oil For flavor and heat.
  • 1 tablespoon Soy Sauce For seasoning the soup.
  • 8 cups Boiling Water To create the soup base.
For the Noodles and Garnish
  • 200 grams Soba Noodles Cook according to package instructions.
  • 2 tablespoons Fresh Chive Finely chopped, for garnish.

Method
 

Preparing the Vegetables
  1. Preheat your oven to 180°C (350°F).
  2. Dice the aubergine into 2cm pieces and spread them in a single layer on a baking tray.
  3. In a separate bowl, mix together the miso paste, ½ tablespoon of olive oil, half of the soy sauce, and a splash of water until smooth.
  4. Pour the miso mixture over the diced aubergine, ensuring all pieces are well-coated and sprinkle with toasted sesame seeds.
  5. Roast the aubergine in the oven for 15 minutes, stir, then roast for an additional 10 minutes.
  6. Crumble the smoked tofu onto another lined baking tray, sprinkle with Chinese five-spice, the remaining olive oil, and a pinch of salt.
  7. Place the tofu tray in the oven on the top shelf and cook for 25 minutes.
Making the Soup
  1. In a large soup bowl, add tahini, black vinegar, crispy chili oil, and the remaining soy sauce.
  2. Mix the ingredients until they become a smooth, creamy base.
  3. Boil water and cook the soba noodles according to the package instructions, then drain and set aside.
  4. Slowly pour boiling water into the tahini mixture while stirring to avoid splitting, adding more water for a thinner soup.
  5. Add the cooked soba noodles to the bowl and mix gently.
  6. Top the soup with the roasted aubergine, crumbled tofu, and a generous scattering of finely chopped chives.
  7. Serve with extra crispy chili oil on the side.

Notes

For enhanced flavor, marinate tofu in soy sauce before baking. You can add a tablespoon of peanut butter for a richer flavor. For extra heat, add fresh chili slices.