Cold Pumpkin and Eggplant Soba | The Jewish Week | Food & Wine

Cold Pumpkin and Eggplant Soba

Cold Pumpkin and Eggplant Soba

Boru Boru's Cold Pumpkin and Eggplant Soba

2 servings

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12 oz. soba buckwheat noodle

6 oz tahini miso dressing

2 oz wild ramps or spring onions

7 oz Japanese eggplant halved

4 oz kabocha squash cut into 1 inch cubes

2 oz fermented sumac honey

2 sprigs thyme leaves

2 florets of cauliflower

1 oz toasted sesame oil

thinly sliced Serrano chili


Sesame seeds

For Tahini Miso Dressing:

1 cup tahini

1 tbsp lemon juice

1 oz white miso paste

4 oz water

For Fermented Sumac Honey:

1 cup clover honey

2 oz Sumac powder

.5 oz lactic acid (optional)


Step 1 – Cook Soba Noodles according to package instructions. Rinse with cold water once cooked and set aside

Step 2 – Steam kabocha squash until fork tender, about 10 minutes

Step 3 – In a lightly oiled sauté pan, sear the eggplant flesh side down until slightly charred and blackened

Step 4 – Whisk together all ingredients for Miso Tahini dressing until smooth

Step 5 – Whisk together all ingredients for Fermented Sumac Honey

Step 5 – Toss cooked noodles in Miso Tahini dressing until evenly coated, and refrigerate until chilled

Step 6 – Toss chopped ramps or spring onion, squash, and eggplant with noodles

Step 7 – Using a mandolin or micro plane, shave raw cauliflower over the top of the noodles

Step 8 – Drizzle a small amount of Sumac Honey and sesame oil over the dish. Garnish with thyme leaves, sesame seeds, and thinly sliced serrano chilies