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Miso Aubergine Soba Bowls

Deeply charred aubergine, buckwheat noodles and a salty-sour miso glaze that clings instead of pooling at the bottom.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy
Start cooking ↓
Charred aubergine soba bowl with irregular noodles and vegetables
TooGut pickFlexible, practical, genuinely delicious.

Score the aubergine roughly and cook it cut-side down first. The uneven cuts catch glaze and create the soft, sticky edges people actually want.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Bowls

  • 2 aubergines, cut into rough wedges
  • 300 gbuckwheat soba noodles
  • 250 gshelled edamame
  • 1 cucumber, roughly chopped
  • 2 tbspsesame seeds

Miso glaze

  • 3 tbspwhite miso
  • 2 tbsptamari
  • 2 tbsprice vinegar
  • 1 tbsppure maple syrup
  • 20 gfresh ginger, grated
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Mix the glaze

Whisk miso, tamari, vinegar, maple, ginger and 2 tablespoons water.

Char the aubergine

Sear aubergine cut-side down in a hot pan for 5 minutes. Turn, add half the glaze and cook for 6 minutes until sticky.

Cook and cool the soba

Boil soba until just tender. Rinse under cold water and drain very well.

Toss, do not arrange

Toss soba with remaining glaze, edamame and cucumber. Fold in aubergine and sesame.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,070 kJ

Protein21 g

Carbohydrate70 g

Fibre12 g

Fat13 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large frying pan
  • ✓ Saucepan
  • ✓ Mixing bowl
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