Roasted Miso Eggplant and Mushrooms with Crispy Tofu in a Coconut Broth

The coconut broth is super easy and full of flavour. It’s packed with all the good stuff too – turmeric, garlic and ginger, your immunity buddies.


Miso eggplant and mushrooms 

  • 2 cups button mushrooms (sliced) 
  • 2 eggplant (cut into small cubes – dice size) 
  • 2 Tbsp miso paste
  • 3 Tbsp coconut oil 
  • 1 Tbsp honey or sweetener of choice 


  • 400ml coconut cream 
  • 1 Tbsp coconut oil 
  • 4 garlic cloves (crush)
  • 2, 1/2 cm fresh ginger (grated) 
  • 2 tsp ground turmeric
  • 2 tsp lemongrass powder
  • ½ – 1 tsp chilli flakes
  • Salt and pepper 

Crispy tofu 

  • Coconut oil for shallow frying 
  • 1 block firm Tofu (cut into cubes) 
  • ¼ cup corn flour 


  • 1 cup uncooked rice of choice


  • Spring onion 
  • Coriander 
  • Bean sprouts 
  • Sesame seeds 
  • Squeeze of lemon or lime

Miso eggplant and mushrooms 

  1. Heat oven to 200 degrees celsius, fan force.
  2. In a bowl mix miso, coconut oil and honey.
  3. In a large roasting pan add eggplant, mushrooms and miso sauce. Toss well and roast for 30 minutes until golden and the mushrooms are starting to go crispy.

While the vegetables are cooking, cook rice, broth and tofu.


  1. Add coconut oil to a pot over medium to high heat. 
  2. Add garlic, ginger, turmeric and lemongrass and cook for 2 – 3 min until fragrant.
  3. Add coconut milk, chilli, salt and pepper and bring to a gentle simmer for 10 min. (You can leave this simmering until you are ready to serve)


  1. Cook as per packet instructions.

Crispy tofu 

  1. In a large bowl add cornflour and tofu, toss well to coat in flour.
  2. Add coconut oil to a large frying pan over a medium to high heat. 
  3. Add tofu and cook for 2 – 3 minute each side or until golden and crispy. 

Putting it together – Pop a serve of rice into a bowl followed by miso eggplant and mushrooms, followed by crispy tofu. Pour over coconut broth and top with desired toppings.


You can let the broth simmer on low until everything is cooked. 


Swap tofu for chicken thighs, simply slice into bite size pieces. You can either fry in a pan omitting the corn flour, or add to broth and poach the chicken.  

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