Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry


For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk


For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds




Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl


Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute


Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes


Add the coconut milk, dash of turmeric and leave to simmer on a medium heat for a further 5 minutes, adding the soba noodles to cook


Slice the toppings ready to garnish the soup


Pour the soba soup into bowls then garnish with the freshly sliced pepper, carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

ginger miso soba soup
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