Here is another recipe from my salad spread contribution to this months Nourish Magazine. This is by far one of my favourite dishes. It is so easy to make and so flavoursome. This is a Japanese salad with roasted miso eggplant, soba noodles, mushrooms and delicious greens. It is gluten free, sugar free, vegan and nut free! I hope you guys enjoy this very simple recipe! Don't forget to check out the current edition of Nourish available at Coles, Woolworths, news agencies across Australia and on the iTunes news stand for more of my salad recipes!

Ingredients

100g buckwheat soba noodles
1/3 cup frozen edamame
1 bunch brocollini
1 cup enoki mushrooms
2 tbsp organic tamari
2 tbsp sesame oil
3 tbsp miso paste
1 large eggplant
1 tbsp rice bran oil

+ Fresh wasabi, pickled ginger and extra tamari to serve.

Method

Cut the eggplant into 5-6 wedges length wise. Rub the eggplants with 2 tbsp of the miso paste and the rice bran oil then place on a oven tray lined with baking paper. Cook the eggplant for 20-30 minutes until golden and soft - flipping the eggplant wedges over half way in between.

In a pot of boiling water, cook the soba noodles for 5-10 minutes until just al dente, strain, rinse and set aside in a bowl of cold water to prevent the noodles from cooking further and sticking together.

Cut off the ends of the enoki mushrooms and wash thoroughly. Place in a fry pan with the sesame oil and cook for 2 minutes. Add in your miso paste, tamari and brocollini. Add in the edamame and then add in the soba noodles, coating in the tamari/miso sauce and turn off from the heat (Broccolini and edamame should still have a slight crunch and be vibrant in colour).

Place noodles and greens on a plate then top with the roasted miso eggplant. Serve with pickled ginger, wasabi and a extra tamari on the side.