Miso-Glazed Eggplant and Tofu Soup with Shiitake Mushrooms

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

An umami-rich Japanese-inspired soup featuring miso-glazed eggplant, silken tofu, and earthy shiitake mushrooms in a savory broth. This japanese-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs small eggplants, halved lengthwise, silken tofu, cubed, 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 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

• 2 small eggplants, halved lengthwise
• 8 oz silken tofu, cubed
• 1/2 cup dried shiitake mushrooms
• 5 cups water
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 green onions, thinly sliced
• 2 tbsp vegetable oil
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Preheat oven to 425°F. Brush 2 halved small eggplants with 2 tablespoons vegetable oil and roast cut side up on a baking sheet for 20 minutes until tender and golden brown.
2. Step 2: Meanwhile, soak 1/2 cup dried shiitake mushrooms in 2 cups warm water for 20 minutes until softened. Drain mushrooms, reserving soaking liquid, and slice thinly.
3. Step 3: In a large pot, combine 3 cups water plus 2 cups reserved mushroom soaking liquid. Bring to a simmer over medium heat. Whisk in 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon grated ginger until miso dissolves.
4. Step 4: Add sliced shiitake mushrooms to the broth and simmer gently for 5 minutes.
5. Step 5: Scoop flesh from roasted eggplants and stir into soup. Gently add 8 ounces cubed silken tofu and heat through for 3 minutes without boiling.
6. Step 6: Remove from heat, drizzle 1 teaspoon sesame oil over soup, and ladle into bowls. Garnish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds before serving.