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!