Miso-Glazed Eggplant Soup with White Beans
A comforting, low-sodium soup featuring tender eggplant and white beans in a savory miso broth, perfect for chilly evenings. This vegetarian-inspired soups (low-sodium) ready in about 40 minutes pairs (15 oz), rinsed and drained white beans, vegetable broth, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 medium, diced into 1/2-inch cubes eggplant
- 1 can (15 oz), rinsed and drained white beans
- 4 cups vegetable broth
- 2 tbsp miso paste
- 1 tsp dried thyme
- 1 tbsp extra-virgin olive oil
- 1/2 cup, finely diced red onion
- 2 cloves, minced garlic
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until soft and fragrant—do not brown.
- Step 2: Add 1 medium diced eggplant to the pot, stirring to coat with oil. Cook for 5 minutes until edges begin to soften and turn golden.
- Step 3: Pour in 4 cups vegetable broth and 1 can rinsed white beans, bringing to a gentle simmer. Stir in 1 tsp dried thyme and simmer uncovered for 15 minutes until eggplant is tender.
- Step 4: Remove from heat and whisk in 2 tbsp miso paste until fully dissolved. Taste and adjust seasoning if needed—soup should be savory but not salty.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Soup with White Beans take to make?
Total time is about 40 minutes (15 min prep + 25 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 White Beans?
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 vegetable broth from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Soup with White Beans?
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 White Beans 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 White Beans low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
