Preheat your oven to 180°C (350°F). Begin by dicing the aubergine into 2cm pieces. Spread the diced aubergine on a baking tray in a single layer for even cooking.

In a separate bowl, combine the miso paste, half a tablespoon of olive oil, half of the soy sauce, and a drop of water. Mix to create a paste. Pour this flavorful mixture over the aubergine and sprinkle the toasted sesame seeds on top. Transfer the tray to the oven and roast on the middle shelf for about 15 minutes.

After 15 minutes, give the aubergine a good mix and let it roast for another 10 minutes until tender and caramelized.

Meanwhile, crumble the smoked tofu onto a lined baking tray. Drizzle it with the remaining olive oil, Chinese five-spice, and a pinch of salt. Place the tray on the top shelf of the oven and cook for 25 minutes, allowing it to become crispy.

Grab a large soup bowl and add tahini, Chinese black vinegar, crispy chili oil, and the remaining soy sauce. Whisk these ingredients until smooth. If the tahini tastes bitter, add a touch of sugar to balance the flavors.

Boil water in a kettle. Cook the soba noodles according to package instructions, then drain and set aside.

Slowly pour boiling water into your soup mixture while stirring gently. Be careful not to pour too quickly, as this can cause the base to split. If you prefer a thinner sauce, add an extra splash of boiling water.

Once the soup base is ready, add the cooked soba noodles and top with the roasted aubergine. Finish by scattering the crispy tofu and chopped chives on top. Serve it hot, with additional chili oil on the side for those who like extra spice.