And there is no such thing as too many miso soup selections 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!
And making all these different variations of miso soup all follow the same generals step as well. We start with your base dashi, which is the main source of umami found in miso soup. From there, we add in whatever selected toppings and cook them accordingly.
We finally then turn off the heat and dissolve the Misoto make miso soup! And if you’re wondering, the reason we turn off the heat prior to adding in the miso is that once miso is boiled, it loses it’s umami flavor and that’s something you don’t want.
All in all, this soup is low-carb/keto friendly at around ~3g of carb per bowl.
Now, let’s get cooking!Prepping Time 5M
Cooking Time 2M
Total Time 7M
Net Carb/per Bowl ~3g
Servings 2 Bowls
1) Gather all the ingredients.
2) Cut 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 1/4″. Set aside.
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.
8) Add in green onions and serve.
Hope you enjoy your low-carb/keto Traditional Japanese Miso Soup!
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Traditional Japanese Miso Soup
- 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
- Gather all the ingredients.
- Cut 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 1/4". 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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