Miso-Glazed Eggplant Soup
A creamy, umami-rich soup featuring roasted eggplant and a touch of miso for depth. This vegetarian-inspired soups ready in about 55 minutes pairs medium, cut into 1-inch cubes eggplant, olive oil, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 2 medium, cut into 1-inch cubes eggplant
- 2 tbsp olive oil
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 4 cups low-sodium vegetable broth
- 2 tbsp white miso paste
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed eggplant with 2 tbsp olive oil, spread on a baking sheet, and roast for 20 minutes until tender and slightly browned.
- Step 2: Heat a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent.
- Step 3: Add 4 cups vegetable broth and roasted eggplant to the pot. Bring to a gentle simmer and cook for 10 minutes.
- Step 4: Remove 1 cup of soup and blend until smooth, then return to the pot. Stir in 2 tbsp miso paste and 1 tsp sesame oil until fully dissolved. Simmer for 5 more minutes without boiling.
- Step 5: Ladle into bowls and sprinkle with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Soup take to make?
Total time is about 55 minutes (20 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 Soup?
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 olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Soup?
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 Soup 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.
What goes well with Miso-Glazed Eggplant Soup?
Vegetarian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
