Warm and comforting miso soup full of umami and packed with protein. This traditional Japanese miso soup recipe is sure to keep you warm this winter while providing great health benefits!
Served in just about every sushi restaurant across the world, miso soup is a staple in Japanese cuisine.
Not only is it delicious and very easy to make, but this version is packed with protein to give you that extra boost you need.
What is Japanese Protein Miso Soup?
Japanese protein miso soup is a very traditional recipe. What makes this a high protein miso soup is the addition of eggs that provides an extra savory, umami flavor.
What is dashi?
Dashi is a broth made from dried bonito flakes and kombu. It’s the base broth for many Japanese recipes and adds a unique umami flavor that goes along perfect for miso soup.
You can use these Dashi Packets as well for ease.
What is miso and what kind should I use to make this miso soup recipe?
Miso is a fermented paste made from soybeans. The 3 main ones are white, red and brown/awase. White miso is on the salty side, red is on the bolder side and brown/awase is a mix between the 2.
I recommend using brown or awase miso because it has a nice balanced deep flavor. However, you can also use white or red miso if preferred.
Is miso low carb and keto friendly?
At only about 2g net carbs per serving, miso is very low carb and keto friendly.
Tips and tricks for making Japanese Protein Miso Soup?
- Don’t boil the miso. Boiling miso will cause the natural healthy probiotics in the fermented miso to lose its health benefits and also affect the flavor.
- If you are short on time, you can also use Hondashi to make dashi.
- Add green onion garnish after serving into a bowl. Best not to cook the green onions.
Did you have other Japanese soup recipes I can try?
- Tonjiru Pork Miso Soup
- Keto immi Black Garlic Chicken Ramen
- Mom’s Japanese Meatball Dango Soup
- Japanese Pork and Napa Cabbage Soup
- Japanese Chicken Soup
Now, let’s get making this Japanese Miso soup recipe!
- Prepping Time 5M
- Cook Time 5M
- Total Time 10M
- Net Carb/Serv ~2g
- Servings 2 Bowls
Directions
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.
5) Bring Dashi to slow boil (barely reaching boiling point), then reduce Dashi heat to low and add 2 beaten eggs into stove top pot. Mix continuously until eggs are cooked. Note – if you prefer well cooked eggs, bring soup to a full boil then reduce to simmer.
6) Inside a strainer, add Miso and mix into water to dissolve (never boil Miso as it will lose its umami flavor).
7) Add in green onions and serve.
Hope you enjoy your Protein Miso Soup!
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Protein Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso
- 2 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.
- Bring Dashi to slow boil (barely reaching boiling point), then reduce Dashi heat to low and add 2 beaten eggs into stove top pot. Mix continuously until eggs are cooked. Note - if you prefer well cooked eggs, bring soup to a full boil then reduce to simmer.
- 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.
Video
Nutrition
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Can’t wait to try it
Sounds good!
How much protein is in it?
Hey Katie! Roughly 15g of protein for the entire serving or 7-8g per bowl.
Hi, im new to lo carb eating, following keto, forgive me but a question regarding carbs in this recipe.
According to the hikari organic miso packet 1 tbsp is 3g Carbs, which means 2 Tbsp = 6g Carbs, I’m confused to how you get 1.5g carbs, am I missing something?
Hi Donna! No worries and welcome to lowcarbing/keto! I’m not 100% sure what the label states for Hikari miso, but the brand of miso we use states 2 net carbs per tbsp, so a total of 4 net carbs over the recipe. In case you aren’t doing so already, lowcarbing/keto goes by net carbs or total carbs – fiber = net carbs. Since this recipe is for 2 servings, we end up with ~2g (not sure why we put 1.5g and have updated it). Hope that makes sense!
This looks so good, and I can’t wait to make it. I had a little popup asking if I wanted to sub to your blog, and I wasn’t sure at the time so I closed it. I’ve reconsidered, and I would like to be on your mailing list. Thanks.
Added you to the list and hope you enjoy your miso soup!