Heat the oven to 180°C. Dice the aubergine into 2cm pieces. Transfer to a baking tray in a single layer.

Combine the miso, ½ tbsp olive oil, half the soy sauce and a drop of water in a bowl to form a paste. Pour the mixture over the aubergine, then scatter over the sesame seeds. Pop in the oven on the middle shelf for 15 mins, then mix and cook for another 10 mins.

Crumble the tofu onto a lined baking tray. Add the five-spice, the remaining olive oil and a pinch of salt. Slide into the oven on the top shelf and cook for 25 mins alongside the aubergine.

Grab a big soup bowl. Add the tahini, black vinegar, chilli oil and the remaining soy sauce. Mix until smooth. Taste and season with sugar if the tahini is bitter. Boil the kettle.

Cook the noodles following pack instructions, then drain. Finely chop the chives.

Slowly pour boiling water into the soup mix while stirring. If you pour too quickly, the base will split! Add a splash more boiling water if you prefer a thinner sauce. Add the noodles then top with the aubergine. Scatter over the crumbled tofu and chives, then serve with more chilli oil, if you like.