Miso-Glazed Eggplant and Tofu Soup

By AislePrompt Editorial · ·

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 soothing Japanese-inspired soup featuring miso-glazed eggplant and silky tofu in a delicate dashi broth. This Japanese-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs eggplant, cut into 1-inch cubes, firm tofu, cubed, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 15 min Cook: 20 min Serves 4 Japanese cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 large cut eggplant (about 1 pound) cubes and sauté for 8-10 minutes until tender and golden brown on edges.
  2. Step 2: Stir in 1 teaspoon grated fresh ginger and 1 minced garlic clove, cooking for 1 minute until aromatic.
  3. Step 3: In a medium bowl, whisk 3 tablespoons white miso paste with 1/2 cup warm dashi stock until smooth.
  4. Step 4: In a large pot, bring remaining 4 1/2 cups dashi stock to a gentle simmer. Stir in the miso mixture, 1 tablespoon soy sauce, and 1 tablespoon mirin. Avoid boiling to preserve miso flavor.
  5. Step 5: Add sautéed eggplant and 14 ounces cubed firm tofu to the pot. Warm gently for 5 minutes to combine flavors.
  6. Step 6: Ladle soup into bowls, garnish with 3 thinly sliced green onions and 1 teaspoon toasted sesame seeds before serving hot.

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