Soba noodles with Miso, we love them! Some know it, some don't. And that doesn't matter at all, we would like to introduce you to new dishes to keep your cooking skills sharp and to ensure enough variety.
Want to add some extra flavor to your dish? Consider miso. But what is Miso I hear you ask, miso or Umami means 'the fifth taste' in Japanese. Have you never tried this? Then a world opens up for you and you end up in a new taste paradise. Miso has a different taste than the traditional flavors: sweet, sour, salty and bitter. Definitely worth a try.
But now about the dish you actually came for, a traditional Japanese dish; delicious Soba noodles served sriracha, miso, aubergines and steak strips.
This is a fermented dish which means it is super healthy and helps with improved digestion. They can contribute to the balance of the microbiome, also called intestinal flora. This is mainly due to the addition of soybeans, salt and grains. This festive dinner is packed with iron, calcium, B vitamins and protein.
For four people:
- 4 tablespoons sriracha (60 ml total)
- 4 tablespoons miso (80 grams total)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 135 ml sunflower oil
- 400 grams steak
- 750 grams of eggplant
- 300 grams of soba noodles
- 3 tablespoons sushi ginger (finely chopped)
- 2 teaspoons sesame oil
- 1/2 bunch coriander (leaves picked)
- crispy onions to sprinkle over it
- Place the sriracha, miso, honey, sugar and rice vinegar with 3 tablespoons of oil in a small saucepan over low heat and heat for 2-3 minutes, stirring constantly. Then take it off the fire.
- Heat 3 tablespoons oil in a medium, heavy skillet over high heat.
- Sprinkle the steak generously with salt and pepper and sear for 6 to 7 minutes, turning halfway through.
- Remove from heat and brush with 3 tablespoons of the sriracha mixture. Then let it rest on a plate and cover it loosely with aluminum foil. Cut into thin slices just before serving.
- Heat a large frying pan with the last 3 tablespoons of oil over medium to high heat and fry the aubergine for 6-8 minutes, stirring regularly, until light brown. Add half of the sriracha mixture to the pan and let the aubergine caramelize for 2-3 minutes, stirring.
- Cook the noodles according to the package, drain and rinse briefly with warm water.
- Place the noodles in a bowl and toss with the sweet and sour ginger plus adhering liquid and sesame oil.
- Add half of the aubergine, along with salt and pepper and toss. Then place it on a platter.
- Spoon the rest of the aubergine and the steak slices on top, then sprinkle the rest of the sriracha mixture over it.
- Sprinkle with coriander and the crispy onions before serving.
Yūshoku oo tanoshimi kudasai, or in other words: tasty!
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