Easy Sesame Eggplant Soup
This warm, relaxing soup gets a hint of heartiness from rich sesame oil.
October 19, 2025
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.
What you need:
3 small eggplants, 4 ounces each, sliced into ½-inch disks
2 tablespoons sesame oil
3⅓ cups kombu stock
2 tablespoons red miso
2 tablespoons white sesame seeds, toasted and crushed
What you do:
- Soak the eggplant in water for a few minutes to remove any bitterness. Drain, and dry thoroughly.
- In a frying pan over medium heat, add sesame oil and then eggplant. Cook both sides 5 to 6 minutes.
- In a saucepan, heat konbu stock. Stir in red miso until dissolved.
- Divide eggplant slices between individual soup bowls, cover with stock, and garnish with sesame seeds.
For more plant-based recipes like this, read:
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