Heat the oven to 180°C (Gas Mark 4 / 350°F).

Combine the miso, honey, oil, soy sauce and rice vinegar in a bowl, and mix thoroughly to form a smooth paste. Dip the slices of aubergine in the marinade, making sure they’re well coated. Wipe off any extreme excess, and place the slices on a lightly greased baking tray. You should have a small amount of the marinade left behind, which you will add to the noodles later.

Place the aubergine slices in the oven, and bake for around 30-35 minutes, turning them over halfway.

While the aubergine is cooking, prepare the other vegetables. Toss the sliced red pepper and edamame in a little oil, and lay them out on another baking tray (I cooked my edamame straight from frozen). Roast for around 25 minutes, adding the curly kale for the last 15 minutes.

Add the dried noodles and hot water to a pan over a medium heat, along with any remaining miso honey marinade. Cook for a few minutes until the noodles are cooked to your liking, and have reached your desired consistency (either soupy or dry, whichever you prefer).

Serve the noodles with the miso roasted aubergine, roasted edamame, roasted peppers, and crispy kale. Top with sesame seeds and fresh coriander (cilantrto serve, if desired.