Miso-Infused Eggplant and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Earthy, creamy soup with miso depth and naturally sweet roasted vegetables. This Japanese-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs eggplant, sweet potatoes, onion 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

• 2 medium eggplant
• 2 medium sweet potatoes
• 1 onion
• 3 cloves garlic
• 2 tablespoons miso paste
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened.
2. Step 2: Add 2 peeled and diced medium eggplants (1/2-inch cubes) and 2 peeled and diced medium sweet potatoes (1/2-inch cubes) to the pot. Stir to coat with oil and cook for 5 minutes.
3. Step 3: Pour in 4 cups vegetable broth, add 1/2 teaspoon dried thyme and 1/4 teaspoon black pepper. Bring to a simmer and cook for 20 minutes until vegetables are very tender.
4. Step 4: Remove pot from heat. Stir in 2 tablespoons miso paste until fully dissolved (do not boil after adding miso).
5. Step 5: Let soup rest for 5 minutes, then ladle into bowls. Garnish with 2 tablespoons chopped fresh cilantro.