Keto Traditional Miso Soup Broth
Delight in the comforting warmth of Keto Traditional Miso Soup Broth, a low-carb take on a beloved Japanese classic! This savory soup features a flavorful dashi base made with kombu and optional bonito flakes, creating a rich umami profile. The addition of keto-friendly miso paste ensures a health-conscious twist without compromising traditional taste. Enhance the broth with silken tofu, rehydrated wakame seaweed, and a sprinkle of green onions for a light yet satisfying dish. Ready in just 30 minutes, this soup is perfect as a starter or a nourishing main course for those embracing a keto lifestyle. Whether you’re craving authentic Japanese cuisine or a quick, wholesome meal, this easy miso soup recipe is sure to please!
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Recipe Information
Ingredients
- 4 cups Water
- 4 inches Kombu (dried kelp)
- 1 cup Bonito flakes (katsuobushi, optional for non-vegan variant)
- 3 tablespoons Miso paste (white or yellow, keto-friendly with no added sugar)
- 0.5 cup Silken tofu (optional, cut into small cubes)
- 1 teaspoon Wakame (dried edible seaweed)
- 2 tablespoons Green onions (thinly sliced for garnish)
Instructions
1. Start by preparing the dashi base: Place 4 cups of water and the kombu in a medium saucepan. Allow the kombu to soak in the water for 15-20 minutes for optimal flavor extraction.
2. Heat the water with the kombu over medium heat. Just before it starts to boil, remove the kombu to prevent a slimy texture.
3. If you’re using bonito flakes, add them to the hot water and simmer gently for about 5 minutes. Strain the broth through a fine-mesh sieve to remove the flakes, leaving a clear dashi broth.
4. In a small bowl, scoop out 3 tablespoons of miso paste. Add a few tablespoons of the hot dashi broth to the miso paste and whisk until smooth to create a miso slurry.
5. Slowly stir the miso slurry back into the pot of dashi broth over low heat. Be sure not to boil the soup once the miso is added, as boiling can ruin its flavor and nutrients.
6. If using wakame, rehydrate it separately in water for 5 minutes, then drain and add it to the soup.
7. Optional: Add silken tofu cubes and allow them to warm through for 2-3 minutes without boiling.
8. Ladle the soup into bowls and garnish with thinly sliced green onions. Serve immediately.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
