Low-Carb Miso Soup with Shiitake Mushrooms
This Low-Carb Miso Soup with Shiitake Mushrooms is a warm, comforting, and savory broth with an umami-rich flavor. Perfect for anyone following a ketogenic diet, this soup is not only delicious but also nourishing and simple to make.
Servings 4 servings
Calories 120kcal
Equipment
- Medium-sized pot
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 4 cups water
- 2 tbsp white miso paste
- 1 tbsp soy sauce gluten-free if required
- 1 tsp sesame oil
- 8 ounces shiitake mushrooms thinly sliced
- 2 green onions thinly sliced
- 1 tbsp dried wakame (seaweed) soaked and drained
- 1 block firm tofu cut into 1/2-inch cubes
- 1 tsp grated fresh ginger
- Salt to taste
Instructions
- In a medium-sized pot, bring the water to a light simmer over medium heat.
- Whisk in the miso paste, soy sauce, and sesame oil until the miso is fully dissolved.
- Add the sliced shiitake mushrooms to the pot and simmer for about 10 minutes, or until the mushrooms are tender.
- Incorporate the green onions, soaked wakame, and tofu cubes into the soup. Gently simmer for an additional 5 minutes, making sure the tofu is heated through.
- Stir in the grated ginger and season with salt to taste, being careful as miso and soy sauce already contain salt.
- Remove from heat and let the soup stand for a couple of minutes to allow the flavors to meld together.
- Serve warm, ensuring to distribute mushrooms and tofu evenly among the bowls.
Notes
Adjust the amount of water for a thicker or thinner broth as desired.
Ensure the miso paste is gluten-free if required for dietary needs.
The soup can be stored in the refrigerator for up to 3 days, making it a great make-ahead option for quick meals.
For a spicy kick, add a few drops of chili oil before serving.
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Fiber: 2g | Net Carbs: 4g