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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!

The only ingredients you would need for this one would be the miso and bonito flakes – you can get both on Amazon or at a local Asian supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serv 1.5g

Servings 1-2

Protein Miso Soup

The BEST Asian Low-Carb/Keto recipe for Protein Miso Soup. Broth from bonito flakes to provide a real umami flavor. Net Carb / Serving 1.5g. Step by step directions with pictures makes this recipe quick and easy.

4.25 from 8 votes

Course: Soup

Cuisine: Japanese

Keyword: japanesemisosoup, ketomisosoup, ketosoup, lowcarbmiso, lowcarbsoup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2

Print Recipe

Ingredients

• 2 Cups Dashi
• 2 tbsp Miso
• 2 Eggs Eggs
• 1 Stalk Green Onions

Instructions

• 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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