Soba Noodle Salad with Broccoli and Miso Dressing

Ingredient

80ml rice bran oil
1 large head of broccoli, cut into florets
1 medium eggplant, cut into 3cm cubes
1/2 packet soba noodles
1 bunch coriander, washed and roughly chopped
75ml miso dressing
Furikake seasoning to garnish

Miso dressing
125g white miso
200g grape seed oil
50ml white wine vinegar
100ml warm water

Method

Pre heat your oven to 240 degrees.

Place the broccoli florets and eggplant onto two separate roasting trays. Give both trays a good drizzle of rice bran oil and season well with salt and pepper.

Roast the eggplant and broccoli at 240 degrees for 15 - 20 minutes. Remove from the oven and leave to cool.

While the vegetables are cooking, cook the soba noodles in a pot full of boiling salted water for 7 minutes. Once they're cooked, strain them off and refresh them in ice water.

Once they're cooled, strain from the water and then toss with 15ml of rice bran oil.

For the miso dressing, pour in the miso and white wine vinegar into a blender. Blend on high for 10 seconds or until the miso and vinegar are combined.

Reduce the speed of the blender to medium and slowly start to add the grape seed oil. Continue to slowly add the oil until it’s all been emulsified. Add the warm water slowly at the end to thin the dressing out.

Place the broccoli, eggplant, wakame, coriander and soba noodles into a large mixing bowl. Add the miso dressing and a touch of salt. Give the salad a good mix so that everything is coated in the dressing.

Taste the salad before you plate to make sure that it has enough dressing and is seasoned correctly. You should taste a slight hint of miso.

Pour the salad out onto your serving bowl and generously top with the furikake seasoning.

Recipe by Andy Allen