Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tahini soup
Aubergines
Tofu
Noodles
To serve
How it's done
Tahini soup
Pour the tahini into a blender along with all the ingredients up to and including the coconut milk, blend until smooth, pour into a pan. Add the lemongrass, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Remove the pan from the heat, cover and leave to stand for approx. 30 mins.
Aubergines
Mix the miso paste, oil and maple syrup in a bowl. Add the aubergines, mix until the paste is evenly distributed. Spread the aubergines on a baking tray lined with baking paper.
Tofu
Pat dry the tofu, add to a bowl with the cornflour and salt, mix until the tofu is evenly coated with cornflour. Drizzle over the oil, mix thoroughly, place spaced apart on a baking tray lined with baking paper. Place the tofu in the upper half and the aubergines in the lower half of an oven preheated to 190 °C.
To roast
Approx. 25 mins.
Noodles
Cook the noodles in boiling salted water according to the packet instructions, drain.
To serve
Warm up the soup, remove the lemongrass (see note). Serve the noodles and soup in bowls. Remove the aubergines and tofu from the oven, place on top. Sprinkle with chives and sesame seeds.
| Note: | Depending on the coconut milk, it may curdle slightly during cooking. If this happens, briefly blend the soup once you have removed the lemongrass. |
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