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.
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)
- Baby spinach
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.
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- Miso Glazed Eggplants
- Spiced Quinoa and Eggplant Rolls