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Miso soup is a staple for most Japanese meals. It pairs well with any dish and there are so many different ways to make it. I’ve seen people put tofu, spinach, seaweed, even Chinese cabbage, but I have never seen someone make it the way I do – with eggs! It’s really easy to make and a great way to get your protein in the morning. There’s nothing like a nice bowl of hot miso egg soup to warm you up in the middle of Winter!
This recipe is keto approved with about 1.5g of carbs per severing! This soup is filled with real umami drawn from bonito flakes and is full of protein. Will make a great side to any meal!
Now, let’s get started!
Prepping Time 5M
Cook Time 5M
Total Time 10M
Net Carb/Serv 1.5g
1) Gather all the ingredients.
2) Finley chop green onions and set aside.
3) In a mixing bowl, beat eggs and set aside.
4) Make 2 cups of dashi (how to make dashi here).
5) Bring dashi to a light boil in stove top pot.
6) Reduce heat to low and add 2 beaten eggs into stove top pot. Mix continuously until eggs are cooked.
8) Add in green onions and serve.
Hope you enjoy this easy twist on the traditional miso soup! If you are looking for other tasty soups to complement your meal, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
Protein Miso Soup
- 2 Cups Dashi
- 2 tbsp Miso
- 2 Eggs Eggs
- 1 Stalk Green Onions
- Gather all the ingredients.
- Finley chop green onions and set aside.
- In a mixing bowl, beat eggs and set aside.
- Make 2 cups of dashi (how to make dashi here).
- Bring dashi to a light boil in stove top pot.
- Reduce heat to low and add 2 beaten eggs into stove top pot. Mix continuously until eggs are cooked.
- Reduce heat to low. Inside a strainer, add miso and mix into water to dissolve (never boil miso as it will lose its umami flavor).
- Add in green onions and serve.
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