Eggplant and Spinach Miso Soup with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting keto-friendly miso soup featuring tender eggplant, fresh spinach, and soft tofu in a savory broth. This japanese-inspired keto (vegetarian) ready in about 25 minutes pairs washed fresh spinach, cubed firm tofu, white miso paste 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Eggplant and Spinach Miso Soup with Tofu take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Spinach Miso Soup with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed fresh spinach from drying out.

Can I substitute ingredients in Eggplant and Spinach Miso Soup with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Spinach Miso Soup with Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Spinach Miso Soup with Tofu keto?

Yes — this recipe is tagged keto, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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