Sticky Miso Aubergine

This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future. 

Sticky Miso Aubergine

Servings: 2 people


  • 2 Aubergines
  • 2 Sping onions
  • 1 tbsp Miso paste
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Brown sugar
  • Sesame seeds for garnish


  • Slice the aubergines and start heating a grill pan as hot as you can
  • Grill the aubergine slices for five minutes per side or until they are nicely charred
  • Meanwhile mix the remaining ingredients together to make the sauce
  • Put the grilled aubergine slices in a saucepan with the sauce and a lid on to let it soften for 5-10 minutes while you cook your noodles or rice
  • Garnish with sliced chilli, spring onion and sesame seeds

Miso Mushroom Ramen


A vegan dinner (if you don’t add the egg) that’s really flexible. Feel free to substitute the mushrooms for any other veg you have around, I just had a really nice selection of mixed mushrooms I wanted to use up. Only prerequisite is an open jar of miso paste which is a bit of a faff but totally worth it. It’s also fine to use any type of noodles, even instant noodles (minus the seasoning package) work and it makes this unbelievable cheap. 


1 red chilli

2 cloves garlic

1 small piece fresh ginger

1 tsp Miso paste

3 tbsp Soy sauce

1 tbsp Oyster sauce (vegetarian)

1 ltr vegetable stock

250g mixed mushrooms

Toppings of choice – here I used tinned sweetcorn, cherry tomatoes and an egg


Cut the ginger, chilli and garlic as finely as you can and fry in a tsp oil. Tear up the mushrooms in your hands and add them as well. Fry everything together for 3-5 minutes.

Meanwhile make the stock with boiling water, half a cube or a bit of bullion powder plus the miso paste. 

Add the stock with the miso to the pot and add the soy sauce and oyster sauce. 

If you like, boil an egg for 8 minutes, also boil your noodles and add the rest of your veg to the broth and cook for 5 minutes. 

Serve with whatever toppings tickle your fancy!

Sarah’s Thai Noodle Soup

Sarah’s Thai Noodle Soup

Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.

I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara. 

Find below the finest and quickest Thai noodle soup recipe you’ll ever find. 

  • 4 Small chillies (v. small, probably 1 chilli’s worth)
  • 1 tsp Cayenne pepper
  • 2 cloves Garlic
  • 1 Small onion
  • 1 lime (zest and juice)
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 Bunch of fresh coriander
  • 3 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tin Coconut milk
  • 1 litre Vegetable stock
  • 2 nests Dried egg noodles
  • Vegetables (whatever you have, however much you like)
  1. Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much. 

  2. Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk. 

  3. Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5.