Eggplant and Spinach Miso Soup with Tofu

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A comforting keto-friendly miso soup featuring tender eggplant, fresh spinach, and soft tofu in a savory broth. This Japanese-inspired keto recipe (vegetarian), ready in about 25 minutes, pairs eggplant, fresh spinach, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, cut into 1/2-inch cubes eggplant
• 3 cups, washed fresh spinach
• 7 oz, cubed firm tofu
• 3 tbsp white miso paste
• 4 cups dashi broth or vegetable broth
• 2 stalks, thinly sliced green onions
• 1 tbsp sesame oil
• 1 cup water

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 1 medium eggplant cut into 1/2-inch cubes and sauté for 5 minutes until lightly browned and softened.
2. Step 2: Pour in 4 cups dashi or vegetable broth and 1 cup water, bringing the mixture to a gentle simmer.
3. Step 3: In a small bowl, whisk 3 tbsp white miso paste with a ladle of hot broth until smooth, then stir the miso mixture back into the pot without boiling to preserve probiotics.
4. Step 4: Add 3 cups fresh spinach and 7 oz cubed firm tofu to the soup and cook for 2-3 minutes until spinach wilts and tofu is heated through.
5. Step 5: Serve the soup hot, garnished with 2 thinly sliced green onions for a bright finish.