Cut the eggplant into 1 cm rounds.

Cut the tofu into 1 cm cubes.

Prepare the vegetables by cutting into small slices/pieces for quick cooking.

Combine the miso, honey and rice wine vinegar in a bowl.

Add half the miso mixture to the tofu as a marinade.

Brush the eggplant slices with oil and grill on both sides using a chargrill pan or a barbecue.

Start to heat 2 pans of water to cook the noodles and the vegetables.

Keep the eggplant warm in a low oven whilst you cook the tofu. In the same chargrill pan, grill the tofu. I use a piece of baking paper, oiled, inside the pan because tofu has a tendency to stick and break up. Turn carefully to cook on all sides.

Cook soba noodles in boiling water for 3 minutes then drain and set aside.

Cook the vegetables briefly in boiling water, so that they stay firm. I add them sequentially to the pot depending on their cooking time - carrots first, snow peas last.

Once cooked, toss the rest of the miso mixture through the vegetables.

Plate in this order: Soba noodles, eggplant slices, tofu, vegetables, sesame seeds.

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