What's Cooking?

Eggplant Soup

By Mari Fujii | February 29, 2016

This warm, relaxing soup gets a hint of heartiness from rich sesame oil.

Eggplants fried golden brown in sesame oil are served in piping-hot konbu stock flavored with red miso. These flavors are just hearty enough for the first fall evenings, but are still light enough to enjoy with a side salad or your favorite sushi roll.

Serves 4

What You Need:

  • 3 small eggplants, 4 ounces each, sliced into 1⁄2-inch disks 
  • 2 tablespoons sesame oil 
  • 3-1⁄3 cups kombu stock 
  • 2 tablespoons red miso 
  • 2 tablespoons white sesame seeds, toasted and crushed

What You Do:

  1. Soak the eggplant in water for a few minutes to remove any bitterness. Drain, and dry thoroughly.
  2. In a frying pan over medium heat, add sesame oil, then add eggplant. Cook both sides for 5 to 6 minutes.
  3. In a saucepan, heat konbu stock, then stir in the red miso until dissolved.
  4. Divide eggplant slices between individual soup bowls, cover with stock, and garnish with sesame seeds.

More What's Cooking?

Vanilla Frozen Yogurt

Use this luscious vegan frozen yogurt as the starting point for limitless dessert possibilities.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

Spiced Banana Pancakes

Warm up your morning with these sweet, flavorful pancakes.
Read More »

Fresh Vegan Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

More Flashbacks

Inside VegNews
Move mouse over image
Sign up for our newsletters:

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »

Go to Store »
Tote Bags Gift Packs Tshirts Back Issues