Miso-Glazed Eggplant and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting, umami-rich soup made with roasted eggplant and sweet potatoes, simmered in a miso-infused broth for a nourishing meal. This Japanese soup recipe (vegetarian), ready in about 60 minutes, pairs eggplant, sweet potatoes, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

1 medium eggplant, peeled and diced into 1/2-inch cubes
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1/4 cup white miso paste
4 cups vegetable broth
1/2 cup water
1 tsp ground ginger
2 tbsp fresh cilantro, chopped

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Instructions

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.
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.
Step 3: Stir in 3 minced garlic cloves and 1 tsp ground ginger, sautéing for 1 minute until fragrant.
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.
Step 5: Add roasted eggplant and sweet potatoes to the pot, bring to a gentle simmer, and cook for 10 minutes to meld flavors.
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.