Miso-Glazed Eggplant and Tofu Soup with Shiitake Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 35 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu Soup with Shiitake Mushrooms 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 Mushrooms?

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 silken tofu, cubed from drying out.

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

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 Mushrooms 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 Mushrooms vegetarian?

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

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