This mackerel and aubergine soba noodle soup tastes like you’ve just found a hidden gem in Japan. It’s authentic, really comforting, and what’s more it only takes about 15 minutes to put together which makes it ideal for a quick lunch or a light dinner.
Frequently Asked Questions
What is kaeshi?
Kaeshi is a Japanese flavouring for soups and sauces made using soy sauce, mirin and sugar. It’s used in many dishes in Japan like soba or udon.
What is shiso?
Shiso, also known as perilla, is a herb from the mint family. It adds a kick of freshness to a dish and is used a lot in Japanese cooking. It tastes like a cross between basil and mint.
Can I make this ahead of time?
The soup can be made ahead of time but I don’t recommend cooking the soba until you’re ready to serve or else they’ll become mushy and unpleasant to eat.
Ingredients (serves 2)
- 4 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 600ml dashi stock
- 1 medium aubergine (sliced into medium chunks)
- 2 servings of soba noodles
- 2 shiso leafs (or parsley)
- 1 spring onion (thinly sliced)
- 1 fillet of smoked mackerel (halved)
How to Make Mackerel and Aubergine Soba Noodle Soup
- Add 4 tbsp of soy sauce, 2 tbsp of mirin, and 1 tbsp of sugar to a pot and gently cook off the alcohol from the mirin. This will take about 3-5 minutes, or until you can no longer smell the harshness of the alcohol.
- Pour 600ml of hot dashi stock into the pot and add the sliced aubergine. Cover with a lid and simmer on a medium heat for about 10 minutes, or until the aubergine is tender.
- Whilst the aubergine is cooking, boil the soba noodles following the instructions on the packet. It’s a good idea to test the noodles every now and then to avoid overcooking them.
- Once the soba is almost cooked, heat up the smoked mackerel and set aside.
- Drain the soba noodles and add to a deep bowl. Pour the soup over the noodles and arrange the aubergine, smoked mackerel, spring onion, and shiso leaves on top.
- Serve and enjoy!
Mackerel and Aubergine Soba Noodle Soup
This mackerel and aubergine soba noodle soup tastes like you’ve just found a hidden gem in Japan. It’s really comforting and what’s more it only takes about 15 minutes to put together which makes it convenient for a quick lunch or a light dinner.
Ingredients
- 4 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 600 ml dashi stock
- 1 small aubergine (sliced into medium chunks)
- 2 servings of soba noodles
- 2 shiso leafs or parsley (sliced into thin strips)
- 1 spring onion (thinly sliced)
- 1 fillet of smoked mackerel (halved)
Instructions
- Add the Japanese soy sauce, mirin, sugar to a pot and gently cook off the alcohol from the mirin. This will take about 3-5 minutes, or until you can no longer smell alcohol.
- Pour in the dashi stock and add in the aubergine. Simmer on a medium heat for about 10 minutes, or until the aubergine is tender.
- Whilst the aubergine is cooking, boil the soba noodles following the instructions on the packet.
- Once the soba is almost cooked, heat up the smoked mackerel and set aside.
- Drain the noodles and add to a deep bowl. Pour over the soup and arrange the aubergine, smoked mackerel, spring onion, and shiso leaves on top.
- Serve and enjoy!
