Bone broth

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Keto Miso Soup with Tofu, Seaweed, and Mushrooms[edit | edit source]

Tofu soup

Keto miso soup is a low-carb adaptation of the traditional Japanese miso soup. This version incorporates tofu, seaweed, and mushrooms, offering a rich flavor while adhering to the principles of the ketogenic diet.

Ingredients[edit | edit source]

Note: Ensure the miso paste you choose does not contain added sugars or grains to remain keto-friendly.

Instructions[edit | edit source]

  1. Begin by bringing the water or bone broth to a simmer in a pot.
  2. In a separate bowl, mix the miso paste with a few tablespoons of the hot water or broth, stirring until smooth. This creates a miso slurry, which ensures there are no clumps in the soup.
  3. Once the water or broth is simmering, add the sliced mushrooms.
  4. After the mushrooms have simmered for a few minutes, add the tofu and seaweed.
  5. Allow the soup to continue simmering for another 5 minutes.
  6. Reduce the heat to low and stir in the miso slurry. It's essential to add miso at a lower temperature to preserve its beneficial probiotics and flavor.
  7. Add sesame oil, if using, and stir well.
  8. Serve hot, garnished with sliced green onions.

Note: Avoid boiling the soup after adding the miso paste, as high temperatures can destroy the beneficial probiotics in the miso.

Health Benefits[edit | edit source]

Keto miso soup offers several health benefits:

  • Low-Carb: Conducive for those on a ketogenic diet.
  • Rich in Probiotics: Miso promotes gut health.
  • Nutrient Dense: Seaweed and mushrooms provide essential vitamins and minerals.

Serving Suggestions[edit | edit source]

Keto miso soup pairs well with other keto-friendly Japanese dishes, like grilled fish or a side of stir-fried vegetables with tamari.

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See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD