Soba Bowl with Coriander Lime

Instructions

1. Prepare the Roasted Eggplant

   2 min hands-on25 min waiting

   • Preheat the oven to 220°C (430°F).
   • Slice the eggplant into finger-sized batons and place on a parchment-lined baking tray.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
   • Roast for 20-25 minutes until tender and lightly charred. Remove and set aside.

2. Make the Coriander Lime Broth

   2 min hands-on10 min waiting

   • In a blender, combine tahini, lime juice, miso paste, soy sauce, water, and ice cubes.
   • Blend until smooth and creamy.
   • Gradually add the remaining water and blend until silky.
   • Add coriander leaves and pulse until incorporated. Adjust seasoning with more soy sauce or lime juice if needed. Chill until serving.

3. Cook the Soba Noodles

   6 min hands-on

   • Boil a large pot of water and cook soba noodles according to package instructions.
   • Drain and rinse under cold running water to stop cooking and remove excess starch.
   • Toss with sesame oil to prevent sticking. Set aside.

4. Prepare the Toppings

   2 min hands-on

   • Halve the tomatoes and set aside.
   • Slice the Welsh onions into fine rounds.
   • Crush or chop the peanuts for added crunch.

5. Assemble the Bowls

   3 min hands-on

   • Divide the coriander lime broth evenly between serving bowls.
   • Place a serving of soba noodles in the center of each bowl.
   • Arrange roasted eggplant, halved tomatoes, sliced Welsh onions, and crushed peanuts on top.
   • Drizzle with chili oil if desired.

6. Final Touch and Serve

   1 min hands-on

   • Mix everything lightly in the bowl to coat the noodles with the broth.
   • Serve immediately and enjoy the balance of creamy, crunchy, and herby textures.
   • Cooking tips:
   • For an extra crispy eggplant, spread the batons in a single layer and avoid overcrowding.
   • Add water gradually to the broth to control its thickness; it should coat the back of a spoon but pour easily.
   • Rinse soba noodles thoroughly after boiling to remove excess starch and prevent clumping.
   • Toast the peanuts in a dry pan before crushing for a deeper, nuttier flavor.