• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me

September 24, 2014

Spinach and Eggplant Noodle Miso Soup

Home » Recipes » Diets » Gluten-Free » Spinach and Eggplant Noodle Miso Soup

  • Pin

A quick and easy miso soup that both soothes and invigorates, filled with eggplant noodles, baby spinach and shiitake mushrooms.

miso soup, vegan miso soup, spinach miso soup, eggplant noodles, vegetable noodles

This is one of those recipes I tend to turn to at the first signs of fall when something a little warm and soothing starts to call my name.  A light, brothy soup, rich in flavor thanks to the salty umami quality of both kombu and miso.

It’s quite easy to prepare and, at its core, is simply a speedy broth laced with vegetables, making it ideal for improvisation based on what you have on hand.

vegetable noodles, miso soup, vegan miso soup, spinach miso soup, eggplant noodles

Borrowing from Asian cuisine, the soup is built on a kombu broth, enhanced with fresh shiitake mushrooms, ginger and garlic.  The base is gently simmered to develop the flavors before stirring in the vegetables and miso.

I julienne eggplant into long strands that create long, soft, slurpy noodles in the broth.  A handful of fresh baby spinach is added for color and freshness and I finish the whole thing off with a scattering of scallions and a drizzle of sesame or hemp seed oil.

vegetable noodles, miso soup, vegan miso soup, spinach miso soup, eggplant noodles

This is what I call nourishing comfort food and works for any time of the day.  Start any meal off with a small bowl or add a poached egg for a heartier main meal.

Throw in whatever quick cooking vegetables you have lingering in the fridge for endless variations.  I load mine up with shiitake mushrooms, spinach and eggplant noodles but you could just as easily swap any of those those out for creminis, or broccoli,  for example, if you were so inclined.  Whatever combination you choose, you’ll end up with a quick and nourishing one-bowl meal that hits the spot whether you’re feeling under the weather or just looking for a little warmth and comfort.

What do you like to eat the first days of fall?

Serves serves 2 to 4

Spinach and Eggplant Noodle Miso Soup

A quick and easy miso soup that both soothes and invigorates, filled with eggplant noodles, baby spinach and shiitake mushrooms.

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 5 cups water
  • 1 small piece kombu (about 4 to 5 inches), rinsed and lightly wiped
  • 1 inch piece fresh ginger, peeled and finely minced
  • 1 medium garlic clove, finely minced
  • 2 large or 4 small shitake mushrooms, stems removed, thinly sliced
  • 1 long or two smaller Japanese or Chinese eggplant
  • The juice of half a lemon
  • 1 or 2 large handfuls of baby spinach leaves
  • 2 Tablespoons light-colored (yellow) organic gluten-free miso
  • 2 teaspoons coconut aminos or gluten-free tamari
  • 2 scallions, white and light-green parts only, thinly sliced
  • Toasted sesame seed for drizzling

Instructions

  1. In a medium sized pot combine the water, kombu, ginger, garlic and shitake mushrooms and bring to a simmer. Simmer gently while you prepare the eggplant noodles.
  2. Fill a medium sized bowl with water and add the lemon juice. Cut the top of the eggplant and discard. Using a julienne peeler lengthwise create long noodles. Place the noodles in the acidulated water as you work to prevent browning.
  3. Add the drained eggplant noodles to the broth. Simmer gently for another 10 minutes. Add the spinach leaves and continue cooking for another 3 minutes.
  4. Remove a ¼ cup of the broth to a small bowl. Add the miso, and coconut aminos and stir to dissolve. Return the miso mixture to the broth and stir until combined.
  5. Fish out the kombu piece and serve the broth in small bowls topped with scallions and sesame or hemp seed oil.

Notes

Gluten-Free, Grain-Free, Vegetarian, Vegan

7.8.1.2
150
https://gourmandeinthekitchen.com/spinach-eggplant-noodle-miso-soup/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

You might also like...

  • Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce (Gluten-Free, Grain-Free, Vegan, Paleo)Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce (Gluten-Free, Grain-Free, Vegan, Paleo)
  • Potato Celery Root Soup with Sautéed ShiitakesPotato Celery Root Soup with Sautéed Shiitakes
  • Kelp Noodle Vegetable Japchae (Paleo, Vegan)Kelp Noodle Vegetable Japchae (Paleo, Vegan)
  • Restorative Detox Vegetable Broth | A Nourishing and Cleansing SoupRestorative Detox Vegetable Broth | A Nourishing and Cleansing Soup
  • Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF)Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF)
  • Raw Asparagus and Mushroom Salad with Walnuts and Miso DressingRaw Asparagus and Mushroom Salad with Walnuts and Miso Dressing
  • Chilled Double Tomato Soup Recipe (Raw, Vegan, Paleo)Chilled Double Tomato Soup Recipe (Raw, Vegan, Paleo)
  • Ginger, Turmeric Spiced Spring Carrot Soup RecipeGinger, Turmeric Spiced Spring Carrot Soup Recipe
Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Savory, Soups, Vegan Tagged With: fall, miso, mushrooms, noodles, soup

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: ☆☆☆☆☆

  1. Kitchen Belleicious says

    September 30, 2014 at 7:09 pm

    i can't remember the last time i had eggplant in a soup but i can see how it is so delicious and appealing with its flavor in the broth. This soup looks delicious
    Reply
  2. Sippitysup says

    September 29, 2014 at 4:35 pm

    Total LA comfort food. GREG
    Reply
« Older Comments

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

Chocolate Gelato
Warm Vegan Spiced Cashew Coconut Milk
Homemade Skin Cream | Healthy Homemade Series Part 1
How to Make Fresh Mint Tea
Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
Pineapple Ginger Wellness Shots

FIND RECIPES

SEARCH BY TYPE

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2021 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me