This Japanese-inspired miso aubergine recipe combines caramelised aubergines coated in a tangy miso glaze with a nutty soba noodle salad, tossed in a zingy lime dressing.
This miso aubergines with soba noodle salad recipe is a vibrant dish filled with rich umami flavours. This Japanese-inspired dish combines caramelised aubergines coated with a tangy miso glaze with nutty soba noodle salad, tossed in a zingy lime dressing.
Miso glaze is one of my favourite toppings for aubergines. Here, I am using white miso, soy sauce, dark brown sugar, and rice vinegar to create a sweet, salty, and umami-packed savoury coating. The miso glaze caramelises beautifully on top of the roasted aubergines, given them a deliciously sticky texture and an extra depth of flavour.
Like my Yaki Udon Noodles, this dish comes together quite easily, as you can prepare most of the ingredients while the aubergines are in the oven. I use quite a few different toppings (I always do!), but these are entirely optional, so feel free to customise with what you have at hand.
Growing up, I was not a fan of aubergines (ratatouille or tian, being the main two dishes my mum used to make). But since embracing the flexitarian diet, and having experimented with different world cuisines, they have become one of my favourite vegetables. Their hearty texture and ability to absorb flavours is perfect for vegetarian and vegan dishes especially the ones inspired by Asian, Indian, Middle Eastern, and Mediterranean cultures.
Here are some other aubergine recipes you might like to try:
- Cauliflower and Aubergine Curry
- Air Fryer Aubergines with Romesco Dip
- One-Pot Aubergine Caponata with Pearl Couscous
- Aubergine Curry
In this post
How to make these miso aubergines with soba noodle salad
Ingredients needed
To make this miso aubergines with soba noodle salad recipe you will need:
- aubergines
- olive oil
- white miso
- soy sauce
- dark brown sugar
- rice vinegar
- frozen edamame
- soba noodles
- carrots
- red cabbage
- lime juice
- toasted sesame oil
- ginger
- garlic
TOPPINGS: (optional)
- spring onions
- coriander
- red chilli
- salted peanuts
- sesame seeds
Step 1: Bake the aubergines
Preheat the oven to 200°C/400°F. Cut the aubergines in half lengthway. With a sharp knife, criss-cross the flesh of the aubergines and place them, flesh up on an oven tray.
Brush the flesh of each aubergine generously with olive oil. Bake in the oven for 20 minutes.
Step 2: Make the miso glaze
Whisk the miso, soy sauce, dark brown sugar, and rice vinegar together in a bowl. Set aside.
Step 3: Glaze the miso aubergines
Once the aubergines have been in the oven for 20 minutes, remove them from the oven and spread the miso glaze evenly on top of each half. Bake for another 20 to 30 minutes, until tender and caramelised.
Step 4: Prepare the soba noodle salad
Place the edamame in a bowl and cover with boiling water. Set aside.
Make the salad dressing: Whisk together the lime juice, olive oil, sesame oil, rice vinegar, dark brown sugar, soy sauce, ginger, and garlic. Set aside.
Cook the soba noodles: Heat some water in a saucepan. When the water is boiling add some salt, and cook the soba noodles according to the packet instructions, about for 4 to 5 minutes. They should be cooked but still have a bite. Drain the noodles and rinse under cold water.
Drain the noodles thoroughly and place them in a salad bowl. Toss in 1 Tbsp olive oil and leave the noodles to cool down. Once the noodles have cooled down, toss in the salad dressing.
Step 5: Prepare the rest of the salad ingredients
Peel and grate the carrot. Cut the red cabbage into thin slices. Drain the edamame.
Mix the vegetables with the noodles.
Step 6: Serve
Serve the aubergines with the soba noodle salad on the side. Top with spring onions, coriander, chilli, peanuts, and sesame seeds.
Common questions about these miso aubergines
Yes, you can use red miso, but you will to adjust the quantity to around 2 tablespoons as it is not as sweet as white miso and is also is stronger and saltier.
You can use many different vegetables for this salad such as peppers, cucumbers, sugar snap peas, corn, radishes, or bean sprouts.
Watch how to make these miso aubergines
I hope you enjoy this miso aubergines with soba noodle salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Miso Aubergines with Soba Noodle Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 aubergines
- olive oil
FOR THE MISO GLAZE:
- 3 Tbsp white miso
- 2 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp rice vinegar
FOR THE SOBA NOODLE SALAD:
- 150 g frozen edamame
- 2 bundles of soba noodles (total of 160g / 5.6oz)
- 1 Tbsp olive oil
- 100 g carrot
- 75 g red cabbage
FOR THE SALAD DRESSING:
- 3 Tbsp lime juice
- 2 Tbsp olive oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp dark brown sugar
- 2 tsp soy sauce
- 2 tsp grated ginger
- 1 garlic clove, grated
TOPPINGS: (optional)
- 2 to 3 spring onions. sliced
- 1 handful of finely chopped coriander
- 1 red chilli, sliced
- 1 handful of salted peanuts, chopped
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the aubergines in half lengthway. With a sharp knife, criss-cross the flesh of the aubergines and place them, flesh up on an oven tray.2 aubergines
- Brush the flesh of each aubergine generously with olive oil. Bake in the oven for 20 minutes.olive oil
- In the meantime, make the miso glaze: whisk the miso, soy sauce, dark brown sugar, and rice vinegar together in a bowl. Set aside.3 Tbsp white miso, 2 Tbsp soy sauce, 2 Tbsp dark brown sugar, 1 Tbsp rice vinegar
- Once the aubergines have been in the oven for 20 minutes, remove them from the oven and spread the miso glaze evenly on top of each half. Bake for another 20 to 30 minutes, until tender and caramelised.
- In the meantime, prepare the soba noodle salad: Place the edamame in a bowl and cover with boiling water. Set aside.150 g frozen edamame
- Make the salad dressing: Whisk together the lime juice, olive oil, sesame oil, rice vinegar, dark brown sugar, soy sauce, ginger, and garlic. Set aside.3 Tbsp lime juice, 2 Tbsp olive oil, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 1 Tbsp dark brown sugar, 2 tsp soy sauce, 2 tsp grated ginger, 1 garlic clove, grated
- Heat some water in a saucepan. When the water is boiling add some salt, and cook the soba noodles according to the packet instructions, about for 4 to 5 minutes. They should be cooked but still have a bite.2 bundles of soba noodles
- Drain the noodles and rinse under cold water.
- Drain the noodles thoroughly and place them in a salad bowl. Toss in 1 Tbsp olive oil and leave the noodles to cool down.1 Tbsp olive oil
- Once the noodles have cooled down, toss in the salad dressing.
- Peel and grate the carrot. Cut the red cabbage into thin slices. Drain the edamame.100 g carrot, 75 g red cabbage
- Mix the vegetables with the noodles.
- Serve the aubergines with the soba noodle salad on the side.
- Top with spring onions, coriander, chilli, peanuts, and sesame seeds.2 to 3 spring onions. sliced, 1 handful of finely chopped coriander, 1 red chilli, sliced, 1 handful of salted peanuts, chopped, 2 tsp sesame seeds
Video
Nutrition
Find this recipe online:
Miso Aubergines with Soba Noodle Salad
https://theflexitarian.co.uk/recipe-items/miso-aubergines-with-soba-noodle-salad/
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