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 soup recipe (vegetarian), ready in about 45 minutes, pairs eggplant, sweet potatoes, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.