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 ~2g. Step by step directions with pictures makes this recipe quick and easy.
Servings 2 Bowls
- 2 Cups Dashi
- 2 tbsp Miso
- 2 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 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.
Calories: 138kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 1473mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg