Tahini Miso Udon Noodle Soup With Sweet & Smoky Chilli Glazed Aubergine, Pak Choi & Chives
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a saucepan and a large frying pan. Fill the saucepan with boiling water from the kettle, place it over high heat, and bring it back to the boil.
STEP 2
Add the udon noodles to the boiling water and cook for 5 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water. This removes excess starch and prevents them from becoming soggy. Set them aside in a colander to drain while you prepare the rest of the meal.
STEP 3
Dice the aubergine into bite-sized pieces, about 2 cm cubes, and set aside. Halve or quarter the pak choi vertically. Place your large frying pan over medium-high heat and add a drizzle of neutral oil. Once the oil is hot, add the pak choi cut-side down and cook until it starts to char but still has a good bite, about 5-6 minutes. Season with salt and pepper, then remove from the pan and keep warm.
Wipe out the pan you used for the pak choi and add another drizzle of neutral oil. Return it to medium-high heat and add the aubergine cubes once the oil is hot. Cook for 8-10 minutes, until all sides are golden brown. When the aubergine is nearly ready, add half of the superseed chilli crunch, a drizzle of soy sauce if you have some (optional) and stir well to coat the pieces evenly.
STEP 4
Meanwhile, rinse the saucepan you used for the noodles and place it back over medium heat. Add the shiitake ginger broth and warm it up gently. If you prefer a more brothy consistency, add a splash of water (about 50 ml), keeping in mind that the broth will be slightly diluted once added to the udon.
STEP 5
For the final step before serving, boil your kettle again. Set the colander of rinsed udon noodles over the sink and pour the boiling water over them to warm them through, then drain well. In the meantime, finely chop the chives and set them aside.
STEP 6
To serve, divide the udon noodles between serving bowls and ladle over the shiitake ginger broth. Top with the charred pak choi and the smoky, chilli glazed aubergine pieces. Finish by drizzling over the remaining superseed chilli crunch, and a sprinkle of the chopped chives. Enjoy!
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Tahini Miso Udon Noodle Soup With Sweet & Smoky Chilli Glazed Aubergine, Pak Choi & Chives
Tahini Miso Udon Noodle Soup With Sweet & Smoky Chilli Glazed Aubergine, Pak Choi & Chives
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a saucepan and a large frying pan. Fill the saucepan with boiling water from the kettle, place it over high heat, and bring it back to the boil.
STEP 2
Add the udon noodles to the boiling water and cook for 5 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water. This removes excess starch and prevents them from becoming soggy. Set them aside in a colander to drain while you prepare the rest of the meal.
STEP 3
Dice the aubergine into bite-sized pieces, about 2 cm cubes, and set aside. Halve or quarter the pak choi vertically. Place your large frying pan over medium-high heat and add a drizzle of neutral oil. Once the oil is hot, add the pak choi cut-side down and cook until it starts to char but still has a good bite, about 5-6 minutes. Season with salt and pepper, then remove from the pan and keep warm.
Wipe out the pan you used for the pak choi and add another drizzle of neutral oil. Return it to medium-high heat and add the aubergine cubes once the oil is hot. Cook for 8-10 minutes, until all sides are golden brown. When the aubergine is nearly ready, add half of the superseed chilli crunch, a drizzle of soy sauce if you have some (optional) and stir well to coat the pieces evenly.
STEP 4
Meanwhile, rinse the saucepan you used for the noodles and place it back over medium heat. Add the shiitake ginger broth and warm it up gently. If you prefer a more brothy consistency, add a splash of water (about 50 ml), keeping in mind that the broth will be slightly diluted once added to the udon.
STEP 5
For the final step before serving, boil your kettle again. Set the colander of rinsed udon noodles over the sink and pour the boiling water over them to warm them through, then drain well. In the meantime, finely chop the chives and set them aside.
STEP 6
To serve, divide the udon noodles between serving bowls and ladle over the shiitake ginger broth. Top with the charred pak choi and the smoky, chilli glazed aubergine pieces. Finish by drizzling over the remaining superseed chilli crunch, and a sprinkle of the chopped chives. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a saucepan and a large frying pan. Fill the saucepan with boiling water from the kettle, place it over high heat, and bring it back to the boil.
STEP 2
Add the udon noodles to the boiling water and cook for 5 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water. This removes excess starch and prevents them from becoming soggy. Set them aside in a colander to drain while you prepare the rest of the meal.
STEP 3
Dice the aubergine into bite-sized pieces, about 2 cm cubes, and set aside. Halve or quarter the pak choi vertically. Place your large frying pan over medium-high heat and add a drizzle of neutral oil. Once the oil is hot, add the pak choi cut-side down and cook until it starts to char but still has a good bite, about 5-6 minutes. Season with salt and pepper, then remove from the pan and keep warm.
Wipe out the pan you used for the pak choi and add another drizzle of neutral oil. Return it to medium-high heat and add the aubergine cubes once the oil is hot. Cook for 8-10 minutes, until all sides are golden brown. When the aubergine is nearly ready, add half of the superseed chilli crunch, a drizzle of soy sauce if you have some (optional) and stir well to coat the pieces evenly.
STEP 4
Meanwhile, rinse the saucepan you used for the noodles and place it back over medium heat. Add the shiitake ginger broth and warm it up gently. If you prefer a more brothy consistency, add a splash of water (about 50 ml), keeping in mind that the broth will be slightly diluted once added to the udon.
STEP 5
For the final step before serving, boil your kettle again. Set the colander of rinsed udon noodles over the sink and pour the boiling water over them to warm them through, then drain well. In the meantime, finely chop the chives and set them aside.
STEP 6
To serve, divide the udon noodles between serving bowls and ladle over the shiitake ginger broth. Top with the charred pak choi and the smoky, chilli glazed aubergine pieces. Finish by drizzling over the remaining superseed chilli crunch, and a sprinkle of the chopped chives. Enjoy!