Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil
A deeply savory, umami-rich soup featuring tender eggplant, earthy mushrooms, and a smooth miso glaze for a comforting bowl. This japanese-inspired soups (gluten-free) ready in about 45 minutes pairs sliced cremini mushrooms, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.
Ingredients
- 1 medium (about 1 lb), diced into 1/2-inch cubes eggplant
- 8 oz, sliced cremini mushrooms
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tsp dashi powder
- 2, thinly sliced green onions
- 1 tsp rice vinegar
Instructions
- Step 1: Heat 1 tbsp sesame oil in a pot over medium heat. Add eggplant and cook for 8 minutes, stirring occasionally, until golden around the edges.
- Step 2: Add mushrooms and cook for 5 minutes until softened. Pour in vegetable broth and bring to a gentle simmer for 15 minutes.
- Step 3: Remove pot from heat. Stir in miso paste, dashi powder, and rice vinegar until fully dissolved. Return to low heat and simmer for 3 minutes without boiling.
- Step 4: Remove from heat and let sit for 5 minutes to allow flavors to meld. Stir in remaining 1 tbsp sesame oil, then serve garnished with green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil take to make?
Total time is about 45 minutes (20 min prep + 25 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 Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil?
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 sliced cremini mushrooms from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil?
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 Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil 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 Miso-Glazed Eggplant and Mushroom Soup with Sesame Oil gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
