Soba Salad with Miso & Ginger Aubergine

Why You’ll Love This Recipe

This salad is packed with flavor, texture, and nutrients. The miso-ginger marinade brings depth and umami, while soba noodles provide a nutty base. Fresh spinach, broccoli, chili, and herbs add vibrancy and crunch. It’s a flexible recipe that works as a light lunch, dinner, or even a meal-prep option. Plus, it’s naturally vegetarian and easily adaptable to be vegan and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons oil, for frying
1 medium aubergine
Soba noodles, for 2 persons
200 g tenderstem broccoli
1–2 spring onions
1/2 garlic clove
1 red chili, finely chopped
A good handful baby spinach
A small bunch fresh coriander (optional)
Sesame seeds

For the miso and ginger marinade:
1 tablespoon tamari
1 tablespoon sesame oil
2 tablespoons water
2 teaspoons shiro miso
1 teaspoon maple syrup
2 teaspoons fresh grated ginger
1/2 garlic clove, finely grated

Directions

1. Cut the aubergine into bite-sized chunks. Heat the oil in a frying pan and sauté the aubergine over medium heat for 8–10 minutes until golden and tender.
2. In a small bowl, whisk together tamari, sesame oil, water, miso, maple syrup, ginger, and grated garlic. Pour over the cooked aubergine and cook for another 2–3 minutes until glazed. Set aside.
3. Cook the soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
4. Blanch the broccoli in boiling water for 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water.
5. In a large bowl, combine soba noodles, broccoli, spinach, chili, and spring onions. Toss gently.
6. Add the glazed aubergine on top, sprinkle with sesame seeds and coriander (if using), and serve.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use buckwheat soba noodles for a gluten-free option.
• Add tofu or tempeh for extra protein.
• Swap tenderstem broccoli with edamame or snap peas.
• Replace aubergine with courgette or mushrooms for a different vegetable twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish is best enjoyed cold or at room temperature, making it perfect for lunch boxes. If reheating, warm the aubergine separately to maintain texture and then toss back into the noodles.

FAQs

Can I make this recipe gluten-free?

Yes, just use 100% buckwheat soba noodles and ensure tamari is gluten-free.

Do I need to salt the aubergine before cooking?

It’s not necessary here since the aubergine is sautéed and glazed, but you can salt if you want to draw out excess moisture.

Can I use regular broccoli instead of tenderstem?

Yes, just cut it into small florets and cook slightly longer.

Can I prepare the aubergine ahead of time?

Yes, you can cook and glaze the aubergine in advance, but it’s best added fresh to the salad.

What does shiro miso taste like?

Shiro miso is mild and slightly sweet, perfect for delicate marinades like this.

Can I substitute the miso paste?

If you don’t have miso, try a light soy sauce-based glaze, though the flavor will be less complex.

Is this dish vegan?

Yes, it’s fully vegan as written.

Can I serve this warm instead of cold?

Absolutely, it works well as a warm noodle dish too.

How spicy is this recipe?

The chili adds gentle heat, but you can adjust or omit to suit your taste.

What toppings go well with this salad?

Extra sesame seeds, crushed peanuts, or a drizzle of chili oil are all great additions.

Conclusion

Soba salad with miso and ginger aubergine is a vibrant, flavorful dish that brings together tender noodles, fresh vegetables, and savory glazed aubergine. Quick to prepare and full of nutritious ingredients, it’s a versatile meal that works equally well for weeknight dinners or packed lunches. Light yet satisfying, this salad will easily become a go-to favorite.

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