Mushroom & Eggplant Miso Soup with Brown Rice Noodles
This mushroom and eggplant miso soup is flavoursome, balanced, and also happens to be vegan-friendly and gluten-free. It’s also ready to serve in 30 minutes making it the perfect weeknight dinner to warm you up on a cold day.
I’ve been meaning to experiment with different types of soups for a while but have always ended up sticking to what I know. You know, pumpkin soup, lentil soup, or even just a quick miso soup.
I’ve always been a fan of Japanese food, and after being inspired by some soups I saw online, I felt like experimenting with some basic, yet common Japanese ingredients to see what kind of flavours I would get.
Other Japanese-inspired recipes I’ve made:
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- Vegan Yaki Udon
- 15-Minute Miso Glazed Eggplants (Vegan & Gluten-Free)
- Easy Sesame Miso Dressing (Vegan)
Quick note: my husband isn’t the biggest fan of soup (weird, I know) so he usually doesn’t get excited when I tell him that we’re having soup for dinner. But this one afternoon, I thought to myself, I think I might have a winner here with these ingredients.
I made it, he tried it, and he loved it! On average, I have been making this soup at least once a week since I first created it a couple of months ago. It’s so easy, quick, and has loads of flavour.
Loaded with great vegetables, I love how quick and easy it is to make this mushroom and eggplant miso soup. You’ll find:
- Eggplant (aubergine)
- Mushrooms
- Baby spinach
- Carrot
- Coriander
What a lovely selection of veggies that go oh so well together in this soup. Everyone that I have shared it with has fallen in love with it!
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Why use toasted sesame oil
I love using toasted sesame oil in my cooking as it adds so much depth and flavour to my meals. It instantly takes me back to a gourmet Japanese restaurant. When buying the sesame oil, try and find a cold-pressed and organic brand for best results, here is one you can buy or try and source it from your local bulk store.
For the miso, you can find miso in different forms, either powder or paste and brown rice, barley, chickpea, or soy. The darker the paste, the healthier it is. I always try and get the brown rice one and make sure it is organic. If you know me, everything I buy is organic, especially the top GMO foods. These are also the noodles that I use if you’re wondering where to get brown rice ones.
You’ll also love these recipes:
- Mushroom & Thyme Soup
- Curried Crouton Chickpea Pumpkin Soup
- Immune Boosting Bean Soup
- Miso Glazed Eggplants
- Spiced Quinoa and Eggplant Rolls
- Eggplant and Mushroom Quinoa Risotto
- Healthy Vegan Congee (Savoury Rice Porridge)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Â
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Mushroom & Eggplant Miso Soup with Brown Rice Noodles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Description
This mushroom and eggplant miso soup is the perfect combination of flavours and is ready in just 30 minutes! A healthy recipe to warm you up on cold days.
Ingredients
- 4 tablespoons toasted sesame oil
- 1 medium eggplant/aubergine, cut into cubes
- ¼ cup tamari sauce (soy sauce fine as well if not GF)
- 7 button mushrooms, sliced
- 2 tablespoons ginger, finely grated
- â…“ cup brown rice miso paste
- 4 cloves garlic, minced
- 1 small carrot, grated
- 50g / 1.76 ounces thin rice noodles (preferably brown rice)
- 2 handfuls baby spinach
- 1 bunch coriander/cilantro, roughly chopped
- Sesame seeds, to garnish (optional)
- Pepper, to taste
Instructions
- In a frying pan, heat 2 tablespoons of the sesame oil on a medium heat for around 30 seconds to a minute. Add in the eggplant and make sure that all the pieces are touching the pan. Give it a stir every 30 seconds and cook until it is slightly browned and soft.
- Add in the tamari sauce, give it a quick stir and take off heat. Set aside.
- In a medium saucepan, add the other 2 tablespoons of sesame oil and warm on medium heat. Add the mushrooms and ginger and stir till they brown slightly.
- Pour in 6 cups / 1½ litres of boiled water and the miso paste. Making sure that the miso paste is dissolved properly. I find it easiest to dissolve it between two tablespoons while mixing it around in the water. Stir for about 30 seconds to combine it well.
- Add in the garlic and carrot and let it simmer for a couple of minutes then toss in the cooked eggplant and all the juices from the pan.
- Let this cook for about 3-4 minutes and then add the rice noodles. They normally take about 3 minutes to cook.
- Add the spinach and coriander, giving it a good stir.
- Take off heat and serve in bowls, sprinkling over sesame seeds. Season to taste with freshly cracked pepper.
Notes
Feel free to substitute the carrot for small cubes of pumpkin or leave it out altogether. You can pretty much use any vegetable in this soup. Capsicum, shallots, zuchinni/courgette, and other mushrooms would also work really well. If you want some more protein, you can add tofu.
- Diet: Vegan
Hi Masa! Have you made this with courgette before? I really dislike the taste of eggplant but the rest of this sounds great.
Aren’t you not meant to boil miso because it kills all the goodness?
Tried the soup , very nice and unusual. However it took much longer than 15 minutes to prepare – peeling and chopping the garlic and peeling ginger took almost that! Why do recipes always understate timings? We’re not all Delia’s….
I love this recipe! Have cooked it 3 times in the last month and it just keeps getting better – thank you!
You’re welcome Georgia 🙂 Glad you love it! I think we might be having this for dinner tonight…in the mood for it now!
I made this for dinner – it’s spectacularly good! I used basil instead of coriander as that’s what’s in the garden.
http://www.dianasgreentable.blogspot.com.au
Yes please!!! Looks delicious. Perfect dinner option:)
Hope you enjoy this recipe Laura! We have it as a favourite dinner option at our house 🙂
Can’t wait to try this! And all the other recipes you’ve got!
I’ll let you know how I go!
We look forward to getting your feedback Hannah 🙂
Thanks for the lovely recipe! Just to clarify – how much water are you adding? You mention 3 cups (which is 750mL) but then state 1.5L?
Hi Elise, thanks so much for pointing out my little error! It should be 6 cups. All fixed now 🙂