Japanese Eggplant Miso Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory miso broth with tender Japanese eggplant, crispy pan-fried tofu, and rice noodles finished with sesame and green onion. Light yet satisfying, it's a vegan-friendly Asian noodle soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tbsp. vegetable oil (divided)
- 1/2 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)
- 1/2 tbsp. fresh grated ginger
- 2 medium Japanese eggplants (about 1/2 lb. total, cut into 1/2 inch cubes)
- 5 cups water
- 3 oz. rice noodle vermicelli
- 1/4 cup white miso paste
- 2 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 3 scallions (chopped)
- 1-2 tsp. toasted sesame seeds
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1243mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 233mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.