Miso Eggplant Skewers with a Warming Soba Noodle Broth

 

Bring the classic flavours of Japanese cooking into your home with this simple to make warming winter broth and miso eggplant skewers!

 

INGREDIENTS:

For your Miso Marinate:

  • 2 tbsp Vegetable oil

  • 3 tbsp Light miso paste

  • 2 tbsp Mirin

  • 1 tbsp Sake (or substitute with an extra tbsp of mirin)

For your Soba noodle broth: 

  • X2 regular size eggplants

  • 500ml Vegetable or chicken bone broth (Good Bones brand recommended)

  • 500ml water

  • 2 tbsp tamari soy sauce

  • 1/2 tbsp fresh ginger grated

  • 1/4 cup dried seaweed

  • 100g enoki mushrooms

  • 1 bunch Brocollini

  • 1 packet (270g) buckwheat soba noodles

  • 1/3 cup frozen edamame beans de frosted

  • 3 Shallots thinly sliced

  • 1 tbsp pickled ginger

  • Toasted sesame seeds

 METHOD: 

  1. Pre-heat the oven to 180°.

  2. Combine in a small bowl the miso marinating ingredients. Stir well to combine, set aside.

  3. Slice the eggplants into 1cm wide discs, then slice in half. Score both sides of the white flesh in a cross hatch pattern without cutting all the way through.

  4. Thread a metal or pre-soaked wooden skewer through the width side of each slice, 3-4 slices per skewer.

  5. Heat up a fry pan or a flat BBQ plate to medium heat. Drizzle over with a little olive oil and place the eggplant skewers on to lightly brown and partially cook on each side in batches. This can also be done without the skewers if you prefer.

  6. Once partially cooked, remove from the pan and place on a large baking tray. Using a pastry brush, brush on the miso marinate over each slice and place in the oven for 20-25 minutes or until they are golden brown. Remove from the oven and sprinkle over with toasted sesame seeds.

  7. While the eggplant is in the oven, the broth can be made. Combine in a large pot the vegetable or chicken stock, water, tamari sauce, freshly grated ginger along with the dried seaweed. Place on high heat to come up to a boil then turn down to a simmer and add the broccolini and the enoki mushrooms to cook for a further 4-5 minutes.

  8. In another medium pot of boiling water add the soba noodles and a drizzle of oil to cook for 4 minutes. Once cooked drain and serve straight away.

  9. To serve, add the soba noodles divided between bowls, pour over the top with the broth and vegetables along with the edamame beans, thinly sliced shallots, a small spoon of pickled ginger and the miso eggplant skewers across the side of the bowl.

 

Serves: 3-4

Prep/ cook time: 45 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.