Roasted edamame noodle bowls with miso roasted aubergine and crispy kale

white miso paste

honey or agave

oil ((preferably sesame oil))

soy sauce

rice vinegar

medium aubergine ((eggplant), cut into thick slices)

red pepper, (sliced)

frozen edamame (soya beans) ((~ 1 cup))

oil

Large handful curly kale, (roughly chopped)

dried noodles (~ 5 oz) - I used wholewheat

hot water ((~ 1 1/2 cup))

sesame seeds, (to serve (optional))

Fresh coriander ((cilantro), to serve (optional))