CookEat Recipe
Aubergine and Tuna Noodle Soup
Aubergine and tuna simmer with celery, onion and soy sauce. Cooked noodles and spring onion finish the soup.
Method
Steps
Step 1
Weigh noodles dry and cook in 1000 ml boiling water for their package time; drain.
Step 2
Dice aubergine into 1 cm cubes and chop celery, onion and spring onion. Cut raw boneless tuna into 3 cm pieces on a separate board; clean hands and equipment.
Step 3
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion, celery and aubergine for 8 minutes.
Step 4
Add soy sauce and remaining 1800 ml water and simmer for 12 minutes.
Step 5
Add tuna and simmer gently for about 6–10 minutes until it reaches 70°C internally on a clean digital thermometer and aubergine is tender.
Step 6
Warm noodles in the soup for 1 minute, add spring onion and serve eight starter bowls.
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Cooked 4 times