Miso-Glazed Eggplant Soup with Tofu
Umami-rich soup featuring roasted eggplant and silken tofu in a savory miso broth. This japanese-inspired soups (vegan, gluten free) ready in about 40 minutes pairs extra virgin olive oil, miso paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, cubed into 1-inch pieces eggplant
- 2 tbsp extra virgin olive oil
- 2 tbsp miso paste
- 4 cups water
- 1 block (14 oz), crumbled silken tofu
- 1 tsp sesame oil
- 3, sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium cubed eggplants with 2 tbsp olive oil, spreading in a single layer on a baking sheet. Roast for 25 minutes until golden and tender, stirring once halfway.
- Step 2: In a pot, combine 4 cups water and 2 tbsp miso paste, whisking until dissolved. Bring to a gentle simmer over medium-low heat (do not boil).
- Step 3: Stir in roasted eggplant and crumbled 14 oz silken tofu, cooking for 5 minutes until flavors meld. Remove from heat and stir in 1 tsp sesame oil.
- Step 4: Ladle into bowls, garnishing with 3 sliced green onions and 1 tbsp toasted sesame seeds per serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Soup with Tofu take to make?
Total time is about 40 minutes (10 min prep + 30 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 with Tofu?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Soup with Tofu?
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 with Tofu 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 Soup with Tofu vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids actually ate vegetables! The miso glaze gave the eggplant such a rich, savory depth. Tofu was perfectly tender.
- ★★★★★
Impressed how the tofu absorbed the glaze. Made it for my vegan sister and she called it 'chef-level'.
- ★★★★☆
Loved the umami depth, but eggplant took 20 minutes longer to soften than the recipe stated. Still a keeper for weeknights.
