Miso-Glazed Eggplant and Shiitake Mushroom Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

An umami-rich soup combining roasted miso-glazed eggplant with earthy shiitake mushrooms in a delicate broth, perfect for a light yet flavorful meal. This japanese-inspired soups (vegan, gluten free) ready in about 55 minutes pairs eggplant, white miso paste, sesame oil 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 rice, quinoa, or a quick salad. 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 large (about 1 lb), cut into 1-inch cubes eggplant
• 3 tbsp white miso paste
• 1 tbsp sesame oil
• 8 oz, stems removed and sliced shiitake mushrooms
• 5 cups vegetable broth
• 1-inch piece, peeled and grated fresh ginger
• 2, minced garlic cloves
• 3, thinly sliced scallions
• 2 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 2 tbsp, chopped fresh cilantro
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 1 large cubed eggplant with 3 tbsp white miso paste and 1 tbsp sesame oil until evenly coated. Spread the eggplant cubes on a parchment-lined baking sheet and roast for 25 minutes, turning halfway, until tender and caramelized.
2. Step 2: While eggplant roasts, heat a medium pot over medium heat and add 1 tbsp sesame oil. Add 8 oz sliced shiitake mushrooms, 1-inch grated fresh ginger, and 2 minced garlic cloves; sauté for 5 minutes until mushrooms are softened and fragrant.
3. Step 3: Pour in 5 cups vegetable broth and bring to a simmer over medium-high heat.
4. Step 4: Stir in roasted miso-glazed eggplant, 2 tsp soy sauce, 1 tsp salt, and 1/4 tsp black pepper. Simmer gently for 10 minutes to meld flavors.
5. Step 5: Remove from heat and stir in 3 thinly sliced scallions and 2 tbsp chopped fresh cilantro.
6. Step 6: Ladle soup into bowls and garnish each serving with 1 tbsp toasted sesame seeds for a nutty crunch.