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prep time
10 min
cook time
10 min
ready time
20 min
Keto Ginger Miso Soup
This soup is a fun twist on classic- Japanese miso soup. Fragrant, pungent white miso is swirled into chicken broth and simmered with ginger slices and small tofu pieces. The final soup is accented with seaweed paper, which softens in the hot broth and adds an extra layer of umami. The ginger gives the broth a different flavor, which will make it a great Keto appetizer that could be paired with many Asian entrees. You will love this Keto soup recipe!
What is miso?
Miso is a fermented bean paste made from cooked soybeans, salt, and koji. Koji is a type of mold that is used to start the fermentation process. It is used in a wide variety of Japanese dishes.
What kind of miso should I use?
There are several types of miso, and all could easily be used interchangeably in this low carb soup. There is white, yellow, and red miso. They all have different levels of flavors. This recipe used white miso, which is the most widely produced miso and should be easy to source. It is fermented for the least amount of time, resulting in the sweetest and lightest flavor compared to the other miso types. However, feel free to use other types of miso to experiment with different flavors. It is also known that people will mix the different types of miso to get the exact flavor they are after.
Doesn’t miso have dashi in it?
Yes, traditional miso usually contains dashi broth, which is a fish-based broth. Feel free to make your own instead of using chicken stock, or you can add a couple of pinches of bonito flakes directly into the soup.
What if I don’t want to use chicken broth?
If you are vegetarian, feel free to substitute the chicken broth with vegetable broth instead.
What could this dish be served with?
Ginger Miso Soup would be great paired with Keto One Pot Soy-Ginger Chicken Thighs https://www.carbmanager.com/recipe/keto-one-pot-soy-ginger-chicken-thighs and a bowl of cauliflower rice.
Net Carbs
7 g
Fiber
3.1 g
Total Carbs
10.2 g
Protein
11.2 g
Fats
4.8 g
123 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Chicken Broth
2 cup
Ginger
2 slice - 1" diameter
Tofu, Raw (not Silken), Cooked, Firm
1 ounce
Nori Seaweed Sheets by Sushi Chef
4 sheet
Miso (soybean Paste)
2 tablespoon
Recipe Steps
steps 6
20 min
Step 1
In a small saucepan, add the chicken broth. Feel free to add a couple of pinches of bonito flakes here if you want an authentic experience or make your own dashi broth and substitute the chicken broth with it. If you are vegetarian, substitute the chicken broth of vegetable broth or stock.Step 2
Add the sliced ginger. The ginger does not have to be peeled as it will be removed from the broth at the end. If you want to eat the ginger, you can certainly peel the skin if you would like. Allow the broth to come to a boil and then turn it down to a simmer and cook it for 5 minutes to allow the ginger to steep in the broth.Step 3
Add the white miso and use a whisk to break up any clumps.Step 4
Add very finely diced firm tofu cubes to the hot broth and cook for another 1-2 minutes to heat the tofu through.Step 5
Add the seaweed as well that has been cut into 1” x 1” squares. The seaweed should immediately soften in the broth. Ladle hot soup into bowls, giving the soup a quick stir before using a ladle to portion the soup. This will stir the tofu pieces around so each bowl gets an even amount.Step 6
Taste and adjust the seasonings. If it is not salty enough add a dash of salt or soy sauce. Serve hot!
Comments
DucksGirl 4 years ago
This sounds promising, but the white miso is omitted from the ingredients list. How much do you use? Any hints on where to find it? I love miso soup, but normally I only have it at restaurants.
MsDachshund 2 years ago
It didn’t specify white miso in the ingredient list. I didn’t catch it until after I didn’t buy the white miso
recipewriter 4 years ago
Hello! Yes, the miso is listed as the last ingredient on the list. You can find it at your local Asian market in the Japanese section or refrigerated section. I hope you make it!