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Eggplant Soup

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

by Mari Fujii

Serves: 4
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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.

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.