Soba Salad with Miso & Ginger Aubergine
A refreshing Japanese-inspired soba noodle salad featuring golden pan-fried aubergine glazed in a miso-ginger marinade. Tossed with soba noodles, broccoli, spinach, chili, and sesame seeds, it’s light yet satisfying, perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Sautéing, Blanching, Tossing
- Cuisine: Japanese-Inspired
Ingredients
3 tablespoons oil, for frying
1 medium aubergine, cut into bite-sized chunks
Soba noodles, for 2 persons
200 g tenderstem broccoli
1–2 spring onions, sliced
1/2 garlic clove
1 red chili, finely chopped
A handful baby spinach
A small bunch fresh coriander (optional)
Sesame seeds, for garnish
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
Instructions
- Heat oil in a frying pan and sauté aubergine for 8–10 minutes until golden and tender.
- Whisk together tamari, sesame oil, water, miso, maple syrup, ginger, and garlic. Pour over aubergine and cook 2–3 minutes until glazed. Set aside.
- Cook soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
- Blanch broccoli in boiling water for 2–3 minutes. Drain and rinse under cold water.
- In a large bowl, toss soba noodles, broccoli, spinach, chili, and spring onions.
- Top with glazed aubergine, sprinkle sesame seeds and coriander (if using), and serve.
Notes
For a gluten-free version, use 100% buckwheat soba and gluten-free tamari.
Add tofu or tempeh for extra protein.
Swap broccoli for edamame or snap peas.
Dish can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
