Whole30 Traditional Miso Soup Broth
Delight in the wholesome comfort of Whole30 Traditional Miso Soup Broth, a clean-eating spin on the classic Japanese soup. This recipe features kombu and dried shiitake mushrooms to create a rich, umami-packed base, while a Whole30-friendly white miso substitute, such as cashew miso or coconut aminos, brings depth without compromising dietary restrictions. To add a fresh twist, zucchini noodles serve as a satisfying, grain-free alternative, complemented by a sprinkle of green onions and an optional drizzle of toasted sesame oil for garnish. Quick and easy to prepare in just 35 minutes, this nourishing soup is perfect as a light starter or a warming meal on its own. Whether you're following the Whole30 program or simply craving bold, earthy flavors, this miso soup broth is a must-try for health-conscious foodies.
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Recipe Information
Ingredients
- 1 sheet Kombu (dried kelp)
- 6 cups Water
- 4 pieces Dried shiitake mushrooms
- 3 tablespoons White miso substitute (cashew miso or coconut aminos)
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Toasted sesame oil (optional, for garnish)
- 0.5 teaspoon Sea salt
- 1 cup Zucchini noodles (optional, as 'noodle' substitute)
Instructions
Rinse the kombu under cold running water to remove any excess salt or impurities.
In a medium saucepan, combine the kombu and 6 cups of water. Let the kombu soak for about 10 minutes to start releasing its flavor.
Place the pan over medium heat and slowly bring the water to a gentle simmer. Do not let the water boil, as boiling can make the broth bitter. Simmer for around 8 minutes.
Remove the kombu from the pot and set aside. (Optional: Slice it into thin strips and add back to the soup later.)
Add the dried shiitake mushrooms to the pot and let them simmer for 10 minutes. This will infuse the broth with a deep, earthy flavor.
Remove the mushrooms from the pot and thinly slice them. Set the slices aside for serving.
Reduce the heat to low and stir in the white miso substitute, ensuring it dissolves fully into the broth. Taste and adjust the seasoning with sea salt if needed.
If using zucchini noodles, add them to the pot and allow them to gently soften for 2-3 minutes.
Ladle the broth into bowls and distribute the reserved shiitake slices evenly between each serving.
Top with sliced green onions and drizzle a few drops of toasted sesame oil over each bowl, if desired.
Serve hot and enjoy the umami-packed flavors!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 6.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1207 mg | 26% | |
*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.
