Tahini noodle soup with aubergine and sesame tofu

Name: Tahini noodle soup with aubergine and sesame tofu
Prep time: 30 min
Total time: 85 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 20 g Maizena cornflour; 1 tbsp maple syrup; 80 g tahini (sesame paste); 230 g tofu, plain; 2 ½ dl coconut milk; 2 tsp sambal oelek; 4 stick lemongrass; 30 g ginger; 2 garlic cloves; 600 g aubergines; 1 bunch chives; 2 tbsp peanut oil; 2 tbsp toasted sesame oil; 250 g dried soba noodles; 4 tbsp soy sauce; 90 g miso paste; ¼ tsp salt; 1 tsp sesame seeds

Soups and stew Asian cuisine lunch

Total: 1 hr 25 min. | Active: 30 min.

vegan, lactose-free

1145 Likes

Noodles are always delicious and filling. What sets this dish apart is its uniquely rich and nutty tahini-based broth. The soup is creamy, perfectly seasoned and full of intense flavours inspired by Asian cuisine. Combined with silky soba noodles, miso-roasted aubergine, and crispy sesame tofu, this meal is an explosion of flavour!

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 people

Tahini soup
80 g	tahini (sesame paste)
30 g	ginger x.x
2	garlic cloves, squeezed
4 tbsp	soy sauce
2 tsp	sambal oelek
9 dl	water
2 ½ dl	coconut milk
4 stick	lemongrass, squeezed

Aubergines
90 g	miso paste
2 tbsp	peanut oil
1 tbsp	maple syrup
600 g	aubergines, cut into approx. 2 cm cubes

Tofu
230 g	tofu, plain, cut into approx. 3 cm cubes
20 g	Maizena cornflour
¼ tsp	salt
2 tbsp	toasted sesame oil

Noodles
250 g	dried soba noodles
	salted water, boiling

To serve
1 bunch	chives, finely chopped
1 tsp	sesame seeds

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.

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