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–+ servings

Tahini Soba Noodle Soup with Miso Eggplant

A comforting and flavorful soup featuring soba noodles, rich tahini, and savory miso eggplant, perfect for a nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 8 oz soba noodles can be found in Asian grocery stores
  • 4 cups vegetable broth
  • 1 cup tahini for creaminess
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 scallions sliced for garnish
For the Miso Eggplant
  • 1 large eggplant cut into cubes
  • 2 tbsp miso paste white or red
  • 1 tbsp olive oil
  • 1 tbsp maple syrup for sweetness

Method
 

Prepare the Miso Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the cubed eggplant, miso paste, olive oil, and maple syrup. Toss to coat evenly.
  3. Spread the eggplant mixture on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
Make the Soup
  1. In a large pot, bring the vegetable broth to a simmer.
  2. Add the garlic, ginger, tahini, soy sauce, and sesame oil to the pot. Whisk until smooth.
  3. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes.
  4. Once the noodles are cooked, remove from heat and stir in the roasted miso eggplant.
  5. Serve hot, garnished with sliced scallions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 100IUVitamin C: 5mgCalcium: 80mgIron: 3mg

Notes

Feel free to add other vegetables like bok choy or mushrooms for extra flavor and nutrition.

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