Every now and then, the irresistible craving for the rich umami taste of miso soup with eggplant takes over. Initially inspired by Jamie Oliver’s miso broth, I’ve since ventured into creating my own version, allowing for eclectic adaptations based on what’s available in my fridge or cupboard. Through my blog, I aim to inspire you, my readers, to embrace your own creative cooking journeys.
Weekly grocery shopping for me is a culinary adventure that spans various cuisines. This miso soup recipe offers a delightful blend of flavors, featuring both fresh and dried mushrooms for a savory punch. Feel free to customize with your protein of choice – whether it’s succulent chicken, slivers of cooked steak, or cubes of fried tofu.
why you’ll love this recipe
This homemade miso soup with eggplant offers a delightful harmony of flavors that will captivate your taste buds.
Umami flavor explosion
The umami-rich miso paste, combined with the earthy mushrooms and aromatic ginger, creates a comforting broth that warms the soul.
The addition of eggplant brings a unique twist, adding a mild sweetness and a satisfying soft texture to each spoonful contrasting with the chewiness of the soaked dried mushrooms.
Nutrient-rich goodness
According to Zoe Science and Nutrition, mushrooms contain a wide range of vitamins and minerals. For instance, some can be a source of vitamin D. They also contain phytochemicals that may benefit your health, like flavonoids, as well as a range of antioxidants.
Not to mention shallotts, ginger, garlic and spring onions, all plants contributing to the recommended 30 plants per week for a great gut health (microbiome)!
Vegetarian (or not!)
One of the best things about my Miso Soup with Eggplant is its versatility. If you’re simply looking for a hearty, plant-based meal, this recipe is a wonderful choice.
Make it vegan by replacing the egg noodles with rice or glass noodles, the fish sauce with tamari or more soy sauce and skip the eggs!
The versatility of this recipe allows you to tailor the toppings to your preferences (I added gently soft-in-the middle boiled eggs).
But if you’re a meat lover, top with:
- chicken cubes
- steak slices
And if you’re a plant-based enthusiast embrace a tofu option.
Quick and Easy
In less than an 30 minutes , you can have a pot of aromatic, steaming soup ready to enjoy. The simplicity of preparation, coupled with the freedom to play with ingredients, makes this miso soup a go-to recipe for both busy weeknights and lazy weekends.
Versatile and Customisable
Whether you prefer a subtle hint of heat (add chili oil 🌶️), an extra squeeze of lime 🍋🟩, or a garnish of sesame seeds and herbs, this miso soup can be tailored it to your personal taste preferences. I encourage you to experiment with different toppings, make this on repeat throughout all seasons!
Watch how to make miso soup with eggplant
Ingredients you’ll need
- Miso paste (I use organic) – 3 heaped tablespoons
- Fresh Mushrooms – 250g
- Porcini or shiitake dried mushrooms (a handful, I used a 30g pack)
- Eggplant (aubergine) – use a medium one (I used 3 baby ones)
- Eschalion shallot – 1 medium
- Ginger – 1 thumb piece
- Garlic – 1-2 cloves
- Oil – an odourless oil or use more sesame seed oil or even olive oil
- Sesame seed oil – dash
- Soy sauce – 1 tablespoon
- Fish sauce – 1 tablespoon
- Lime – juice and zest
- Lemongrass – 1 stalk
- Cooked noodles (optional)
- Chili oil (optional)
- Garnish and topping: chopped spring onions (scallions), 2 boiled eggs
How to make Miso soup with eggplant (step-by-step)
Time needed: 30 minutes
Miso soup with Eggplant is a quick, satisfying, and nourishing broth that brings the essence of Asian cuisine to your home kitchen.
- Preparation
Soak dried mushrooms in freshly boiled water for 15 minutes.
Clean fresh mushrooms with kitchen paper. Slice them thick for a meaty texture.
Dice the eggplant in medium size cubes.
Peel and grate the ginger. Grate the garlic and ginger or use ginger paste instead.
Slice shallots finely. Choose shallots for a sweeter, milder taste, but a white onion will also work.
Slice half of the lemongrass finely and bash the other half with a rolling pin.
Boil the eggs, peel, and set aside. Slice the scallions finely.
- Cooking the Miso Soup
Gently sauté shallots in a few tablespoons of oil. Avoid browning.
Add fresh mushrooms, eggplant and sauté gently.
Stir in ginger, garlic, and lime zest. Cook for a few minutes and set aside.
In a large pot, boil 1 liter of water. Add sautéed mixture, soy sauce, fish sauce, sesame oil, and lemongrass.
Add water from soaked dried mushrooms for umami flavors. Simmer for 5-7 minutes.
Taste and adjust the balance of salty, sour, and savory. Add salt or soy sauce if needed (I found that I didn’t need any). Adjust the savory taste by adding more miso paste (but not more than 1 teaspoon, although I didn’t need any). Squeeze lime juice.
Remove from heat and sprinkle chopped scallions.
- Assembling your dish
If using, add noodles to bowls.
Ladle miso soup into bowls.
Garnish each bowl with two egg halves, a scatter of sesame seeds, a drizzle of chili oil and more scallions for a pretty touch.
Slurp it up! 🍜🍜🍜
Pro Tips
- Avoid adding too much water during cooking, you can add little by little until you are happy with the consistency.
- Don’t cook the noodles in the broth, cook them according to pack instructions and add them separately when you are serving.
- BEST TIP: don’t throw the mushrooms soaking water, strain it and add it to the broth for extra umami flavor 😋!
What to serve with this gorgeous broth
- Idea 💡: Top the soup with cooked noodles, scatter scallions and black sesame seeds!
- If you want even more heartiness, add chunks of fried tofu.
- I suggest a simple drizzle of chili oil will pair beautifully.
- If you fancy more soups that are equally elegant, check out my pea and basil soup, you will want to make it on repeat!
variations and substitutions
- Protein Options: Throw in chicken, beef, shrimp, or tofu to suit your preferences or dietary requirements.
- Vegetarian Delight: For a vegetarian version, skip the meat-based proteins and enhance the soup with ribbons of carrots, bell peppers, or baby corn.
- Vegan options: Replace fish sauce with soy sauce or tamari for a fully plant-based version.
- Spice it Up: If you love heat like I do, turn up the heat by adding a teaspoon of chili oil to the broth or garnishing with sliced fresh chili for an extra kick. Use ginger paste if you are short of time.
- Grain Choices: Instead of rice or egg noodles, try using soba noodles, udon noodles, or even quinoa for a unique twist.
- Gluten-free options: Find miso paste and soy sauce that are gluten-free. Check the labels! Use rice noodles instead of traditional egg noodles.
- Seasonal Twist: Embrace seasonal variations by adding ingredients like baby spinach,pak choi, or asparagus to add some freshness. I often roughly slice some pak choi and add it right at the end to simmer for a few minutes.
Whenever I make this miso soup with eggplant I get surprised by this delightful journey, marrying the rich umami flavors of miso paste with the earthy notes of mushrooms and the subtle sweetness of shallots. Make it once and you will be hooked for more!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
miso soup with eggplant FAQ
While the miso soup is best enjoyed fresh, you can prepare the broth in advance and store it in the fridge for up to two days. Simply reheat it on the stovetop and add fresh ingredients like noodles and garnishes before serving.
Absolutely! Ensure the miso paste and soy sauce you choose are gluten-free. You can also substitute tamari for soy sauce for a gluten-free alternative without compromising the rich umami flavor.
Nope, freezing is not recommended, as miso paste can lose its flavor and the texture of some ingredients may change upon thawing. It’s best enjoyed immediately or stored in the refrigerator for short-term freshness.
Feel free to get creative with substitutions! Experiment with different mushroom varieties, use regular onions instead of shallots, or add some greens like pak choi. This recipe is designed to be adaptable to what you have available.
Miso soup with eggplant
Equipment
- 1 frying pan
- 1 large pot
- 1 ladle
- 1 Chopping board
- 1 knife
Ingredients
- 3 tbsp Miso paste
- 250 g Fresh Mushrooms
- 1 medium eggplant (I used 3 baby ones)
- 30 g Porcini or shiitake dried mushrooms a handful
- 1 medium Eschalion shallot
- 1 thumb piece Ginger (or 1 heaped tsp ginger paste)
- 3 cloves Garlic freshly grated
- 2 tbsp Oil – odourless oil
- 1 tbsp Sesame seed oil
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 lime zest and juice
- 1 stalk Lemongrass
- Cooked rice noodles optional
- 1 tbsp Chili oil optional
- 3-4 tbsp spring onions scallions
- 2 boiled eggs peeled
Instructions
Preparation
- Soak dried mushrooms in freshly boiled water for 15 minutes.
- Clean fresh mushrooms with kitchen paper. Slice them thick for a meaty texture.
- Dice the eggplant in medium size cubes.
- Peel and grate ginger. Grate the garlic and ginger or use ginger paste instead.
- Slice shallots finely. Choose shallots for a sweeter, milder taste, but a white onion will also work..
- Slice half of the lemongrass finely or bash with a rolling pin.
- Boil eggs, peel, and set aside. Slice the scallions finely.
Cooking the Miso Soup:
- Gently sauté shallots in a few tablespoons of oil. Avoid browning.
- Add fresh mushrooms, eggplant cubes and sauté gently.
- Stir in ginger, garlic, and lime zest. Cook for a fewminutes and set aside.
- In a deep pan, boil 1liter of water. Add sautéed mixture, soy sauce, fish sauce, sesame oil, and lemongrass.
- Add water from soaked dried mushrooms for umami flavors. Simmer for 5-7 minutes.
- Taste and adjust the balance of salty, sour, and savory. Add salt or soy sauce if needed. Adjust miso paste (not more than 1 teaspoon). Squeeze lime juice.
- Remove from heat and sprinkle chopped scallions.
Assembling Your Dish:
- If using, add noodles to bowls.
- Ladle miso soup into bowls.
- Garnish each bowl with two egg halves, a scatter of sesame seeds, a drizzle of chili oil and more scallions for a pretty touch.Slurp it up! 🍜🍜🍜
Video
Notes
