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Tahini Soba Noodle Soup with Miso Aubergine

4
6
Notes
40 mins cook
An easy, breezy noodle soup recipe with fudgy miso aubergines. This is a solo vegan weeknight dinner that ticks all the boxes.
Jodie Nixon

Jodie Nixon

Tahini Soba Noodle Soup with Miso Aubergine
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Serves
1
Aubergine
Miso Paste
Soy Sauce
Toasted Sesame Seed
Smoked Tofu
Chinese Five-Spice
Tahini
Chinese Black Vinegar
Crispy Chilli Oil
Soba Noodles
Fresh Chive
Boiling Water
Olive Oil
Salt

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    Notes
    (6)

    E
    Emily A.
    a year ago
    The amount of tahini was very bitter without anything to zing it up. Lovely toppings though.
    V
    Vicky W.
    a year ago
    It was delicious, rich and creamy but 3 tbsp chilli oil per person??? I like chilli but that's full on! Cut it to 1 tbsp, with the option to add more if needed.
    A
    Amy K.
    a year ago
    I'd recommend cutting the amount of tahini and chilli oil by at least half, unfortunately was very rich & felt much too oily. Flavour combo definitely would be delicious in smaller amounts!
    T
    Tom A.
    a year ago
    Delicious but very salty. The amount of tahini and crispy chilli oil is pretty full on. Some great elements but a bit much all together. And 1300kcal a serving...
    E
    Emily B.
    a year ago
    Rich and delicious!
    T
    Tabitha R.
    a year ago
    Oh wow. This dish is like a warm hug. Don’t like aubergine? Yes, you do - these are fudgy, sticky, with no mushiness in sight. The soup itself is rich and bursting with flavour, it’s such a treat to just sit and slurp the dregs once all the noodles are gone. A real hit, even with my passionately meat-eating friends

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