– If you don’t like aubergine, you could use mushrooms or tofu instead.
– Soba noodles are made from buckwheat which is naturally gluten-free. But always check the package if you are intolerant as there are many brands that mix wheat and buckwheat.
– The marinade doesn’t have any acidic ingredients, which I actually prefer in the recipe, but you can add a splash of rice vinegar or lemon juice if you want.
1. Cut the aubergine in dices and add to a well-oiled pan on medium heat, along with a pinch of salt. You want them to shrink in size and get color on the sides, it takes around 6-8 minutes. Toss and stir every now and then to prevent them from sticking to the pan, and add more oil if needed.
2. Meanwhile, stir together the marinade in a small bowl. It can be a little tricky to get the miso to dissolve, I often use the backside of a teaspoon to mash it up and use a whisk to get it smooth.
3. Cook the noodles according to the package instructions. When done, rinse them in cold water. This is important to get the starches off so they don’t become sticky and cloggy.
4. Cut the broccoli into thin stalks and coarsely chop the spring onions.
5. When the aubergine looks done, scooch them into a bowl and add the broccoli, spring onions, half a garlic clove and half of the chili to the pan. Char each side of the broccoli for just a minute or two.
6. Pour the aubergine back in and add half of the marinade. Stir around.
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 backup to add in if needed) and a handful of spinach and take it off the heat. Give it a toss and plate on two bowls. Top with sesame seeds, coriander, the rest of the chili and a drizzle of the remaining marinade.