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Eggplant Miso Soup

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8 minutes
Servings 4
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Enjoy a warm bowl of eggplant miso soup. It’s easy to prepare and full of gentle, savory flavor!

Looking for more ways to enjoy miso soup? Check out these easy miso soup recipes!

Eggplant miso soup served in a bowl.

Recipe Ingredients

You’ll need the following ingredients to make this miso soup:

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Eggplant miso soup ingredients.
  • Japanese Eggplants: Look for them at Japanese or Asian grocery stores. However, if they are not available, Chinese eggplant makes the best substitute.
  • Miso Paste: Any type of miso works—white, red, or mixed. Feel free to use your favorite to match your taste!
  • Dashi: In this recipe, I use store-bought kombu dashi powder (plant-based instant dashi). If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi.

How To Make Eggplant Miso Soup: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make eggplant miso soup.

Step 1

Cut the eggplant.

How to make eggplant miso soup.

Step 2

Combine water and dashi powder in a saucepan and bring to a boil.

How to make eggplant miso soup.

Step 3

Add the eggplant and simmer until tender.

How to make eggplant miso soup.

Step 4

Turn off the heat and stir in the miso paste.

Eggplant miso soup served in a bowl.

Pour the soup into a bowl and enjoy this simple, tasty eggplant miso soup!

Recipe Tips

  • Boiling eggplant for too long can cause it to darken the soup, so add it after the broth has boiled and cook it briefly.
  • Always add the miso after turning off the heat—boiling it can reduce its delicate aroma and taste.
  • If the soup tastes a bit light, just add a little more miso paste to deepen the flavor.

What To Serve With

To complement this miso soup, I recommend serving it with wakame salad, tamagoyaki, and salmon onigiri!

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Eggplant miso soup served in a bowl.

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Eggplant Miso Soup

No ratings yet
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 4
Author: Juri Austin
Enjoy a warm bowl of eggplant miso soup. It's easy to prepare and full of gentle, savory flavor!
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Eggplant miso soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • 1 Eggplant
  • ½ Scallion, finely chopped for garnish
  • 1½ tsp Dashi powder,
  • 3 cups Water
  • 2 Tbsp Miso Paste

Instructions
 

  1. Prep the Ingredients: Cut the eggplant into bite-sized pieces. Finely chop the scallion.
  2. Simmer the Eggplants: In a medium saucepan, combine water and dashi powder. Bring to a boil over medium heat, then add the eggplant. Reduce the heat and simmer until the eggplant is tender.
  3. Add the Miso Paste: Turn off the heat. Add the miso paste and stir gently until fully dissolved.
  4. Serve: Pour into bowls, top with chopped scallions, and enjoy warm!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Boiling eggplant for too long can cause it to darken the soup, so add it after the broth has boiled and cook it briefly.
  • Always add the miso after turning off the heat—boiling it can reduce its delicate aroma and taste.
  • If the soup tastes a bit light, add a little more miso paste to deepen the flavor.
Save the Recipe via Email (Recipe Posts)

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Video

Nutrition

Serving: 1servingCalories: 46kcalCarbohydrates: 9gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: eggplant miso soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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