Miso soup with fried eggplant

Ingredients for 4 servings:

• 4 tbsp sesame seeds, light
• 1 eggplant(s)
• e.g. sea salt
• 12 mushrooms
• 200 g soba noodles
• 4 tbsp miso paste
• 1 tbsp tahini
• 1 tsp Sriracha sauce
• 2 tbsp No Fish Sauce (vegetarian substitute)
• 100 g peas, frozen
• 3 tbsp olive oil
• some arugula

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegan

Toast the sesame seeds in a pan without fat and then set aside. Thinly slice the eggplant, sprinkle with salt, and let stand for 15 minutes. Clean and thinly slice the mushrooms. Cook the soba noodles according to the package instructions and set aside. Pour one liter of water into a pot and heat. Dissolve the miso paste, tahini, sriracha sauce, and no-fish sauce in it. Add the peas and mushrooms. Bring to a boil once, then simmer on low heat for 10 minutes. Heat olive oil in a pan and sear the eggplant on both sides. Place the eggplant on a plate next to the soup to serve. Add the soba noodles to the soup and heat briefly. Ladle the soup into a plate, add the eggplant slices and some arugula, and sprinkle with sesame seeds.