Miso-Glazed Eggplant and Sweet Potato Soup

By · Reviewed by AislePrompt Editorial · ·

A comforting, umami-rich soup made with roasted eggplant and sweet potatoes, simmered in a miso-infused broth for a nourishing meal. This japanese-inspired soups (vegetarian) ready in about 60 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Cook: 40 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced eggplant and 1 cup diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and golden at edges.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tsp ground ginger, sautéing for 1 minute until fragrant.
  4. Step 4: Whisk 1/4 cup miso paste into 4 cups vegetable broth and 1/2 cup water until fully dissolved, then pour into the pot.
  5. Step 5: Add roasted eggplant and sweet potatoes to the pot, bring to a gentle simmer, and cook for 10 minutes to meld flavors.
  6. Step 6: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches), then stir in 2 tbsp chopped cilantro and adjust salt to taste.

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Frequently asked questions

How long does Miso-Glazed Eggplant and Sweet Potato Soup take to make?

Total time is about 60 minutes (20 min prep + 40 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 Sweet Potato Soup?

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 olive oil from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Sweet Potato Soup?

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 Sweet Potato Soup 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 Sweet Potato Soup vegetarian?

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

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