Quick Miso-Glazed Eggplant and Tofu Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, flavorful soup featuring miso-glazed eggplant and silky tofu in a savory broth, perfect for a fast, nourishing meal. This Japanese-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs eggplants, miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Brush 2 small halved eggplants with 2 tbsp neutral oil. Mix 3 tbsp miso paste, 1 tbsp soy sauce, and 1 tsp sugar in a bowl, then spread evenly over the cut sides of the eggplants. Place cut side up on a baking sheet and roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, heat 1 tsp sesame oil in a large pot over medium heat. Add 1-inch grated ginger and 1 minced garlic clove, sautéing for 1 minute until aromatic.
  3. Step 3: Pour in 5 cups vegetable broth and bring to a gentle simmer.
  4. Step 4: Add 14 oz firm tofu cut into 1-inch cubes to the simmering broth and cook for 5 minutes until heated through.
  5. Step 5: Remove roasted eggplants from oven and scoop out the flesh, chopping coarsely. Stir the eggplant into the soup.
  6. Step 6: Ladle soup into bowls and garnish with 3 thinly sliced scallions before serving warm.

Related recipes