KEY POINTS:
Serves 4
4 cups vegetable stock
2 Tbs miso paste
4 slices ginger
1 Tbs vegetable oil
2 tsp sesame oil
1 Japanese eggplant
8 squares of marinated pressed tofu
200g soba noodles
3 heads of baby bok choy or other greens such as tatsoi or choy sum
1. In a saucepan, heat the stock and whisk the miso into it until dissolved. Add the slices of ginger and bring to a gentle simmer.
2. Heat the oils together in a frypan then add slices of eggplant, cooking for 2 minutes on one side until golden. Turn over and continue cooking for another 2 minutes, remove and set aside. Add the tofu to the hot pan and cook for a few minutes, tossing occasionally.
3. Bring a saucepan of salted water to the boil and cook the noodles according to instructions.
4. Add eggplant and tofu to the broth. Add the drained cooked soba and sliced greens. Continue gently simmering for another 2 minutes before serving in warm bowls.