I absolutely love miso soup. By adding soba noodles, tofu and eggplant you can make miso soup into a main meal. Baking the tofu before adding it to the broth gives it a nice crispy texture. The eggplant is also baked prior to adding it to the broth with gives it a more caramelised flavour and a melt in the mouth texture.
– 1 block firm tofu
– 1 eggplant
– sesame oil
– olive oil
– 4cm fresh ginger
– 8 C boiling water
– 1/2 C miso paste
– 2 T soy sauce
– 1 lemon
– 2 servings soba noodles
– 2 bunches spinach
– 1 shallot thinly sliced
– 1 large bunch coriander
– sesame seeds
1. Preheat oven to 180°C. Cut tofu and eggplant into 1cm cubes and place onto an oven tray. Coat with sesame and olive oil and bake for 15 minutes. Turn then bake for a further 15 minutes or until tofu is crispy and golden.
2. Pour boiling water into a large pot and grate in ginger. Boil for 15 minutes then strain broth to remove ginger.
3. Return broth to heat and stir in miso, soy sauce and lemon juice.
4. Cook noodles in a pot of boiling water for 3 minutes then run under cold water to prevent them sticking together.
5. Fry shallot in a small amount of oil until browned and crispy.
6. Wash and slice spinach leaves. Remove broth from heat and add spinach leaves.
7. To serve divide noodles between 4 serving bowls. Top with pieces of eggplant and tofu. Pour over broth and garnish with chopped coriander, fried shallot and sesame seeds.