Miso Soup with Eggplant

Miso Soup with Eggplant
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

SERVING SIZE: 1 cup (230 grams)
PREP TIME: 5 minutes
COOKING TIME: 10 minutes


  • 3 cups (710 milliliters) low-sodium vegetable broth
  • ½ 14-ounce package firm tofu, drained
  • 1 Japanese eggplant, sliced and quartered
  • ⅔ cup thinly sliced leek
  • 2 tablespoons white miso
  • 2 tablespoons sliced green onion


  1. In a medium saucepan, bring broth to a boil.
  2. Meanwhile, slice tofu and gently press out excess moisture using a clean towel.
  3. Cut tofu into half-inch cubes.
  4. Add eggplant and leek to gently boiling broth and cook for 7 to 8 minutes or until eggplant is tender.
  5. Reduce heat to low.
  6. In a small bowl, stir together miso and 3 to 4 tablespoons of hot broth until miso is dissolved.
  7. Add miso and tofu to the simmering soup and cook 1 to 2 minutes.
  8. Divide soup into 4 bowls and garnish with thinly sliced green onion.

NUTRITION PER SERVING: 93 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 435mg sodium, 10g carbohydrate, 3g fiber, 4g sugar, 7g protein, N/A potassium, N/A phosphorus

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.

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