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Miso Aubergine with Pak Choi and Soba Noodles


  • 1 small aubergine 
  • 80g buckwheat soba noodles 
  • 120g pak choi, washed and cut into slices (leave the core on)
  • 1-2 tbsp vegetable oil
  • 1 Spring onion, sliced for garnish 
  • Sesame seeds for garnish

For the miso glaze: 

  • 30g white miso 
  • 30g white wine vinegar 
  • 20g honey 


  1. Slice the aubergine in half lengthways and score the flesh into small squares. 
  2. In a frying pan over a high heat, add some oil and place the aubergine skin side down. Cook for a few minutes until the skin has turned brown on the bottom. 
  3. Flip it over and cover with a lid. Turn the heat down to medium heat and cook until the aubergine flesh has turned golden brown. 
  4. Turn the heat off and leave the aubergine in the pan with the lid on for about 5 minutes until soft and cooked through. 
  5. Meanwhile, mix together the ingredients for the miso glaze. 
  6. Place the aubergine on a baking tray and brush it generously with the glaze (there will be some leftover). 
  7. Place under the grill for about 5 minutes until the glaze is bubbling and caramelised (watch it carefully so it doesn’t burn!) 
  8. Meanwhile, cook the noodles according to the package instructions and heat up some oil in a frying pan for the pak choi. 
  9. Add the pak choi, cover with a lid and cook for a few minutes until tender. Add a splash of soy sauce if desired. 
  10. Serve everything in a dish and sprinkle with sesame seeds, spring onion and a drizzle of extra glaze.