Boru Boru's Cold Pumpkin and Eggplant Soba
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
Salt
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
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