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Two gray bowls of keto miso soup on a table with a white cloth and spoons.
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5 from 1 vote

Keto Miso Soup Recipe

Sip on a delectable, low-carb version of this beloved Keto Miso Soup that's not only easy to whip up but also brimming with health benefits.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soups & Stews
Cuisine: Japanese
Keyword: easy, fall, keto miso soup, quick, weight loss smoothie, winter
Servings: 4 Servings
Calories: 171kcal
Author: Bethany Galloway

Ingredients

  • 2 tablespoons sesame oil
  • 1/2 onion diced
  • 3 garlic cloves minced
  • 2 heads of bok choy shredded
  • 10 cups vegetable broth or daishi stock
  • 2 tablespoons white miso paste
  • 1 block firm tofu
  • squeeze of fresh lemon juice
  • Green onions sliced, to garnish (optional)

Instructions

  • Heat the sesame oil in a medium pot on the stove over medium heat.
    Adding sesame oil to a pot with a tablespoon.
  • Sautee onions for 2 minutes until they begin to soften.
    Sautéing onions in a stainless steel pot.
  • Add garlic and bok choy, and sautee for one minute.
    Sautéing onions, garlic, and bok choy in a stainless steel pot.
  • Add vegetable broth and bring to a simmer.
    Pouring vegetable broth into miso soup.
  • Add in miso and stir until dissolved.
    Adding miso paste to miso soup.
  • Simmer for 10 minutes.
  • Meanwhile, press the block of tofu with paper towel to remove excess moisture and slice into small cubes.
    Pressing a tofu block with a paper towel.
  • Add tofu to the soup and stir until heated through.
    Adding cubed tofu to miso soup.
  • Add a squeeze (or two!) of fresh lemon juice.
    A person squeezing lemon into a bowl of vegetables for their keto miso soup.
  • Garnish with sliced green onions if desired, serve and enjoiy!
    Two gray bowls of keto miso soup on a table with a white cloth and spoons.

Notes

  1. Miso Paste: While miso comes in various types – white, red, and yellow – each one brings its unique flavor. White miso, for instance, offers a milder, slightly sweeter taste ideal for light broths, while red miso is bolder and saltier, perfect for robust soups. It's all about personal preference, so experiment and find the one that tickles your taste buds!
  2. Tofu: If you're new to tofu, remember: the key to great tofu is pressing it properly to remove excess water. This ensures a better texture and allows the tofu to absorb the soup's flavors more effectively.
  3. Other protein: If tofu isn't quite your thing, remember our earlier tip about substituting with chicken or shrimp.
  4. Add more veggies: Feel free to toss in veggies like shiitake mushrooms, wakame seaweed, or spinach for added nutrition and texture. 
  5. Don't Boil: Miso is a fermented food, rich in probiotics and enzymes. To preserve its nutritional profile, avoid bringing the soup to boiling point after adding the miso paste. High temperatures can destroy the beneficial bacteria and enzymes present in the miso. A gentle simmer is all you need!
  6. Taste As You Go: Everyone's taste preference is different. While the recipe provides a guideline, don't be shy about adjusting the ingredients to your liking. Maybe a splash more of sesame oil or an extra dash of lemon juice?
  7. Storage: Pour your keto miso soup into an airtight container and pop it into the refrigerator. It should keep well for up to 3-4 days. When you're ready to reheat, a gentle simmer on the stove should do the trick – remember not to boil to preserve those probiotics!
  8. Freezing: While you can freeze the soup, it's worth noting that the texture of tofu might change upon thawing, becoming a bit more porous and spongy. If that doesn't bother you, go ahead and store it in the freezer. When ready to eat, let it thaw in the fridge overnight and warm it up on the stove.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 322mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg