Ginger miso aubergine noodles

Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 518
  • fat 12g
  • saturates 2g
  • carbs 82g
  • sugars 11g
  • fibre 8g
  • protein 15g
  • salt 5.1g


  • 400g soba noodles
  • 1 tbsp sunflower oil
  • 2 aubergines, diced
  • 4cm/1½ in piece ginger, grated
  • 100g brown rice miso paste
  • 2 tbsp sesame oil
  • 2 tbsp mirin
  • 1 tsp sugar
  • 1 tbsp rice wine vinegar
  • ½ bunch spring onions, sliced diagonally


  1. Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.

  2. Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.

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