Soba Salad with Miso and Ginger Aubergine Broccoli
Ingredients
200 g soba noodles
1 eggplant, diced
1 cup broccoli florets
2 tablespoons olive oil
1 tablespoon miso paste
1 teaspoon grated ginger
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon honey
2 green onions, sliced
Method
1. Cook the soba noodles according to package instructions. Drain and rinse under cold water.
2. Heat olive oil in a large pan over medium heat. Add the diced eggplant and sauté for about 5 minutes until tender.
3. Stir in the broccoli florets and cook for another 3-4 minutes until bright green and cooked.
4. In a bowl, mix miso paste, grated ginger, rice vinegar, soy sauce, and honey to create the dressing.
5. Toss the soba noodles, cooked vegetables, and dressing together. Top with sliced green onions.
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