WARMING VEGETABLE MISO SOBA WITH TAMARI SPINACH

Gluten free : Dairy Free : Vegan

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

350g eggplant, cute into 2cm cubes

2 tablespoons coconut or olive oil

1 bunch broccolini, cut into 2cm pieces, stalks included

1 bunch asparagus, trimmed and cut into 2cm pieces

200g green beans, trimmed and cut into 2cm pieces

2 asian shallots, finely sliced

350g buckwheat soba

 sea salt and black pepper

Miso broth:

4 L vegetable stock or broth

1/3 cup white miso paste

50g piece fresh ginger, peeled and finely sliced

1 tablespoon tamari or gluten free soy sauce

5-6 cloves garlic, peeled and finely sliced

Tamari spinach:

1/2 teaspoon sesame oil

300g baby spinach

50g walnuts, chopped

3 teaspoons tamari

2 teaspoons maple syrup

Preheat oven to 180C and line a baking tray with greaseproof paper.

Place eggplant pieces on tray, drizzle with coconut or olive oil, season with sea salt and place in oven to cook for 20 minutes or until lightly golden.

Make the tamari spinach by adding sesame oil to a  frypan and cooking spinach until wilted, about 3-4 minutes.

Whisk together  maple and tamari, pop spinach into a bowl, drizzle over maple tamari, top with walnuts and set aside (it’s totally fine and absolutely delicious to eat this at room temperature!).

Whilst eggplant is cooking, make the broth by combining all ingredients in a large saucepan.

Bring to the boil, then reduce heat to simmer for about 8 minutes.

Add broccolini, asparagus, beans and cook for 3-4 minutes, remove from broth, pop into a bowl, cover and set aside.

Add soba noodles to broth, cook 4 minutes or according to packet instructions then divide broth and soba between four bowls.

Top with green vegetables, cooked eggplant, add asian shallots, and serve with tamari spinach.