Soba in broth with eggplant, tofu and bak choy
Photo by Babiche Martens
- 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.
- Heat the oils together in a frying pan, 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.
- Bring a saucepan of salted water to the boil and cook the noodles according to instructions.
- 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.