Miso-Glazed Eggplant and Tofu Soup with Shiitake

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

A delicate umami-rich soup featuring miso-glazed eggplant and silky tofu, complemented by earthy shiitake mushrooms in a savory broth. This japanese-inspired soups (vegetarian) ready in about 50 minutes pairs Japanese eggplant, firm tofu, dried shiitake mushrooms 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 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, cut into 1-inch chunks Japanese eggplant
14 oz block, cut into 1/2-inch cubes firm tofu
6 pieces, soaked and sliced dried shiitake mushrooms
3 tbsp white miso paste
5 cups vegetable broth
3, thinly sliced green onions
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp, grated fresh ginger
2, minced garlic cloves
1 tbsp mirin
1 tsp brown sugar

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium cut Japanese eggplant chunks with 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp brown sugar, and 2 minced garlic cloves. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.
Step 2: While eggplant roasts, heat a medium pot over medium heat and add 5 cups vegetable broth along with 6 soaked and sliced dried shiitake mushrooms and 1 tbsp grated fresh ginger. Bring to a simmer and cook for 10 minutes to infuse flavor.
Step 3: Remove about 1 cup of broth and whisk in 3 tbsp white miso paste until smooth; return miso mixture to the pot.
Step 4: Gently add 14 oz cubed firm tofu and roasted eggplant to the pot. Simmer for 5 minutes until heated through.
Step 5: Adjust seasoning with additional soy sauce if needed. Ladle into bowls and garnish with 3 thinly sliced green onions before serving.

Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu Soup with Shiitake take to make?

Total time is about 50 minutes (15 min prep + 35 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 Tofu Soup with Shiitake?

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 japanese eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Tofu Soup with Shiitake?

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 Tofu Soup with Shiitake 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 Tofu Soup with Shiitake 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.