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Vegan Miso Soup With Veggies & Noodles (Gluten-Free)

Mushroom & Eggplant Miso Soup with Brown Rice Noodles

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4


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.


  • 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
  • ⅓ 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


  1. 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.
  2. Add in the tamari sauce, give it a quick stir and take off heat. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Let this cook for about 3-4 minutes and then add the rice noodles. They normally take about 3 minutes to cook.
  7. Add the spinach and coriander, giving it a good stir.
  8. Take off heat and serve in bowls, sprinkling over sesame seeds. Season to taste with freshly cracked pepper.


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

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