Creamy cold soba noodle bowl

1. Preheat your oven or air fryer to 200C Fan. Toss the aubergine with the soy sauce, paprika, honey, 1 tablespoon of olive oil and a little seasoning. Spread out on a lined baking tray in a single layer and roast for 15-20 minutes until crispy and soft in texture.

2. Meanwhile, make the sauce. Mix yogurt and miso together until completely smooth and glossy. Taste for both lime and saltiness, adding lime juice to your liking. Add 1-2 tbsp of water to loosen if needed.

3. Bring a saucepan of water to a rolling boil and prepare a bowl of ice-cold water. Gently lower the eggs into the pan and cook for 6½ minutes, then transfer straight to the cold water to stop them cooking.

4. Cook the soba noodles in the same pan of boiling water according to packet instructions. Reserve a small cup of the cooking water before draining and rinse under cold water to stop them sticking.

5. While the noodles cook, return the frying pan to medium-high heat. Add the kale with a small drizzle of sesame oil and a pinch of salt and cook for 5 minutes, stirring occasionally, until lightly crisp at the edges.

6. To assemble, divide the cooked noodles between bowls and drizzle with a little sesame oil. Pour the yogurt sauce over the noodles and top with the aubergine, edamame beans and crispy kale.

7. Peel and halve the eggs and add on top, then finish with chilli oil, sesame seeds, and spring onions. Plus extra lime wedges for squeezing.