Keto Traditional Miso Soup LowCarbingAsian Cover

Traditional Japanese Miso Soup


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Lately, we have been putting in some time to expand our low-carb/keto sushi recipes and that’s when we realized that we have yet to do a traditional Japanese miso soup recipe!  LCA does have quite a selection on different types of soups and specialized miso soups like asari, tonjiru and protein miso soup, but not the ‘traditional’ miso soup.  And there is no such thing as too much miso soup when it comes to sushi & Japanese food pairings!  ‘Traditional’ miso soup is usually served with Tofu (a great source of vegetable protein) and sliced green onions but it doesn’t have to stop there!  Growing up, my mom used all kinds of toppings like spinach, daikon, seaweed, fried tofu, myoga (a special type of Japanese ginger), Chinese cabbage, mushrooms, okra and whatever else was left in the fridge!  So feel free to use this recipe as a base and add whatever toppings you like!  You may surprise yourself liking a combination you never thought would work!

Keto Traditional Miso Soup LowCarbingAsian Pin 1

This dish is low-carb/keto friendly at around ~3g of carb per bowl.  The taste of miso soup could be described as  flavors of salt and miso that finishes with a touch of umami.

Keto Traditional Miso Soup LowCarbingAsian Pic

For this dish, the special ingredients you would need are Miso, Bonito Flakes, and Tofu, all of which you can get on Amazon or at a local Asian supermarket.

Now, let’s get cooking!

Prepping Time 5M

Cooking Time 2M

Total Time 7M

Net Carb/per Bowl ~3g

Servings 2 Bowls

Ingredients

  • 2 Cups Water
  • 1/2 Cup Bonito Flakes
  • ~7oz Soft/Medium Tofu (firmness is up to personal preference)
  • 1 Stalk Green Onion
  • 2 tbsp Miso

Directions

1) Gather all the ingredients.

Traditional Japanese Miso Soup Recipe (2)

2) Take out Tofu and cut horizontally in half as shown in picture below.  Place bottom half of the Tofu back into the container and pour just enough water that the Tofu is submerged.  Place wrap over Tofu and store back in fridge.  Tofu should hold for about 1 week in this setting.   Cut the remaining Tofu into bite size squares.  Size of the squares really is personal preference, but we like our tofu cut small, so the squares are about 1/8″.   Set aside.

Traditional Japanese Miso Soup Recipe (11)

Traditional Japanese Miso Soup Recipe (12)

Traditional Japanese Miso Soup Recipe (7)

3) Finley chop green onions and set aside.

4) Make 2 cups of dashi (how to make dashi here).

5) Bring dashi to a boil in stove top pot.

6) Once boiling, reduce to medium heat and add Tofu into stove top pot with dashi.  Cook on 2-3 minutes.

Traditional Japanese Miso Soup Recipe (8)

7) After 2-3 minutes, 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).

Traditional Japanese Miso Soup Recipe (10)

8) Add in green onions and serve.

Traditional Japanese Miso Soup Recipe (1)

Hope you enjoy our Keto Traditional Japanese Miso Soup! If you are looking for other low-carb/keto soup ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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Keto Traditional Miso Soup LowCarbingAsian Pin 2

 

Keto Traditional Miso Soup LowCarbingAsian Cover

Traditional Japanese Miso Soup

The BEST Asian Low-Carb/Keto recipe for Traditional Japanese Miso Soup.  Enjoy this traditional soup at only ~3g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Soup
Cuisine: Japanese
Keyword: ketojapanesemisosoup, ketojapanesesoup, ketomisosoup, lowcarbjapanesemisosoup, lowcarbjapanesesoup, lowcarbmisosoup
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 2 Bowls
Print Recipe

Ingredients

  • 2 Cups Water
  • 1/2 Cup Bonito Flakes
  • ~7 oz Soft/Medium Tofu firmness is up to personal preference
  • 1 Stalk Green Onion
  • 2 tbsp Miso

Instructions

  • Gather all the ingredients.
  • Take out Tofu and cut horizontally in half as shown in picture below. Place bottom half of the Tofu back into the container and pour just enough water that the Tofu is submerged. Place wrap over Tofu and store back in fridge. Tofu should hold for about 1 week in this setting. Cut the remaining Tofu into bite size squares. Size of the squares really is personal preference, but we like our tofu cut small, so the squares are about 1/8". Set aside.
  • Finley chop green onions and set aside.
  • Make 2 cups of dashi (how to make dashi here).
  • Bring dashi to a boil in stove top pot.
  • Once boiling, reduce to medium heat and add Tofu into stove top pot with dashi. Cook on 2-3 minutes.
  • After 2-3 minutes, 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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