Soba Salad with Miso and Ginger Aubergine + Broccoli —

Recipe Notes:

– If you do not like aubergine, you would use mushrooms or tofu as an alternative.
– Soba noodles are comprised of buckwheat which is of course gluten-free. But all the time test the bundle if you’re illiberal as there are lots of manufacturers who combine wheat and buckwheat.

– The marinade would not have any acidic ingredient, which I really want within the recipe, however you would addd a splash of rice vinegar or lemon juice if you would like.  

1. Cut the aubergine in dices and add to a well-oiled pan on medium warmth, alongside with a pinch of salt. You need them to shrink in dimension and get colour on the perimeters, it takes round 6-8 minutes. Toss and stir each now and then to forestall them from sticking to the pan, and add extra oil if wanted.

2. Meanwhile, stir collectively the marinade in a small bowl. It ca be somewhat difficult to get the miso to dissolve, I usually use the bottom of a teaspoon to mash it up and the use a whisk to get it clean.
3. Cook the noodles in keeping with packet directions. When achieved, rinse them in chilly water. This is vital to get the starches off in order that they don’t turn out to be sticky and cloggy.

4. Cut the broccoli into skinny stalks and coarsely chop the spring onion.

5. When the aubergine appears achieved, scooch them right into a bowl and add the broccoli, spring onions, half a garlic clove and half of the chili to the pan. Char all sides of the broccoli for only a minute or two.
6. Pour the aubergine again in and add half of the marinade. Stir round.
7. Add the noodles (we like a high filling-to-noodle-ratio so start with 2/3 of the noodles and preserve the remainder as backup so as to add in if wanted) and a handful spinach and take it off the warmth. Give it a toss and plate on two bowls. Top with sesame seeds, coriander, the remainder of the chili and a drizzle of the remaining marinade.
8. Enjoy!