Japanese Eggplant Miso Noodle Soup
This savory vegan eggplant miso soup is made with tender sautéed Japanese eggplant, crispy pan-fried tofu and rice noodle vermicelli in a savory garlic-ginger miso broth.
Servings: 4
Ingredients
- 1 ½ tbsp. vegetable oil divided
- ½ lb. extra firm tofu drained, pressed for at least 20 minutes, and cut into 1 inch cubes
- 1 tsp. toasted sesame oil
- 3 garlic cloves minced
- ½ tbsp. fresh grated ginger
- 2 medium Japanese eggplants about ½ lb. total, cut into ½ inch cubes
- 5 cups water
- 3 oz. rice noodle vermicelli
- ¼ cup white miso paste
- 2 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 3 scallions chopped
- 1-2 tsp. toasted sesame seeds
Instructions
- Coat the bottom of a large nonstick saucepan with ½ tablespoon of vegetable oil and place over medium heat. Add tofu cubes and cook about 10 minutes, flipping a few times, until browned on multiple sides. Remove from pot and transfer to a plate.
- Add remaining vegetable oil, sesame oil, garlic, ginger and eggplant to saucepan. Saute until eggplant is lightly browned and tender, 5-7 minutes. Add water to the saucepan and bring to a boil. Remove from heat and add noodles. Allow to soak until tender, typically 5 minutes, but refer to package instructions.
- Add miso, rice vinegar and soy sauce to pot. Stir until miso is dissolved and well blended. Stir in tofu.
- Ladle into bowls and top with scallions and sesame seeds.
Notes
Substitute whatever variety of eggplant is available if you can't get your hands on some Japanese eggplant. The texture may be a bit different, but I'm sure it will still be delicious.