This hearty and flavorful Miso Soup Keto may be prepared in only 30 minutes. Miso paste and shiitake mushrooms combine to create a quick, simple, and filling miso soup that is good for the gut.
Better than takeout is this keto miso soup with shiitake mushrooms! Rich and delicious, it. It’s the ideal vegan alternative to chicken soup. Delicious veggies from the land and the sea are used to make miso soup. My preferred macrobiotic recipe is this one.
Exceptional Keto Miso Soup
This miso soup recipe does not include dashi. Dashi is difficult to find and has an unusually fishy flavor for Americans.
So although though Dashi has a fishy flavor, you may still enjoy all the health advantages of miso soup with this recipe.
The anecdotes about food that are told over and over again are the greatest.
Recipes that are found by one person, prepared, consumed, and subsequently shared with others. Transforming a recipe into a memory that becomes ingrained in our lives.
One of those recipes is for this soup.
Many people have come across and come back to this dish thanks to one of my instructors at the Natural Gourmet Institute, Chef Elliot Prag.
Macrobiotic cuisine has a long history with Chef Elliot. I would classify him as an authority having spent years studying macrobiotic food, consuming it, and attending the Kushi Institute in Boston. Sadly, the Kushi Institute has closed.
The absence of dashi in Chef Elliot’s recipe for miso soup startled me. But since I don’t especially enjoy the scent of fish flakes, I don’t mind because I don’t like cooking dashi broth. Additionally, omitting garlic keeps the soup vegan.
Why This Keto Miso Soup Will Win You Over
Due to the inclusion of probiotic-rich miso paste, the gut is recovering.
Gluten-free, vegan, and keto-friendly
Low-carb, dairy- and nut-free, delicious, and satisfying!
What’s in Keto Miso Soup?
In addition to miso paste, miso soup contains a variety of Asian-style veggies, such as sea vegetables, fresh vegetables, ginger, garlic, and sesame oil. Along with less typical vegetables like wakame, arame, and Kombu, you’ll discover regular ones like carrots, onions, and celery. Similar to how a bay leaf is used in cooking, kombu is utilized in Asian cuisine. It is flavor-added when cooking with the meal but is not consumed.
You can substitute any marine vegetable if you can’t find one of them. When I can’t find arame at the store, I usually just use twice as much wakame.
Magnesium and iron are among the ocean’s abundant minerals that are abundant in sea veggies. For individuals who are not accustomed to sea veggies, their flavor is mild and passable. Particularly when added to this delicious miso soup recipe!
Aromatics are utilized to give the soup taste and depth. Compared to simple miso soup found in restaurants or in sachets, this soup’s flavor is enhanced by the addition of fresh ginger and sliced garlic.
Making Keto Miso Soup
In a 3-quart pot, heat the oil. Put shiitake mushrooms, onions, kombu, celery, carrots, and salt. For about 10 minutes on low heat, sweat covered.
Merge wakame and arame in. Sweat in place for an additional ten minutes. Peel ginger with the back of a spoon as the soup cooks. Grate the ginger into shreds, strain the juice from it using cheesecloth, and set it aside.
Bring to a boil after adding water. Turn down the heat, cover the pot, and simmer for an additional 10 to 15 minutes. Cut the heat off. Give the broth 5 to 10 minutes to stand. Add lemon juice and ginger.
By combining miso and two cups of broth in a bowl, temper the miso. Reintroduce the tempered miso to the soup pot. Serve, top with scallions, and take pleasure in.
Is miso soup free of gluten?
Whether or not the brand of miso paste used in the recipe is gluten-free will determine whether the miso soup can be made without it. Making your own miso soup gives you complete control over the ingredients and is the best way to guarantee that it is gluten-free.
Ginger: Keto Friendly or Not?
Because it contains few carbohydrates, sugars, and proteins, raw ginger is suitable for keto dieters. A ketogenic diet has additional benefits because it is a stimulant that will help with digestion and quicken your metabolism.
There are various variations of ginger. Ginger that has been cooked into foods or that has been powdered is keto-friendly. Because they are heavy in sugar and carbs, candied and preserved (dehydrated) ginger is not suitable for the keto diet.
More Delicious Soup Recipes:
- Cheesecloth and a 3 quart soup pot
- 2 T roasted or unprocessed sesame oil
- 1 sautéed medium onion slice
- 1 chopped carrot matschstick
- 2 thinly sliced celery, cut on the bias
- 10 entire, thinly sliced shiitaki mushrooms
- 6 thinly sliced entire cloves of garlic
- 1 kombu
- sea salt, one teaspoon
- 1/4 C. of wakame steeped for 10 minutes, then drained
- 10 minutes of soaking and draining of 1/4 cup of arame
- Water in 2 quarts 8 cups
- 4 inchs of ginger, or more, if desired
- Brown rice vinegar/1 tbsp. of lemon juice
- Mellow White Miso, 1 C
- 2 tablespoons of finely sliced, optionally garnished scallions
- 1 tbsp. crumbled nori sheet for the garnish
- In a 3-quart pot, heat the oil. Put shiitake mushrooms, onions, kombu, celery, carrots, and salt. For about 10 minutes on low heat, sweat covered.
- Merge wakame and arame in. Sweat in place for an additional ten minutes. Peel ginger with the back of a spoon as the soup cooks. Grate the ginger into shreds, strain the juice from it using cheesecloth, and set it aside.
- Bring to a boil after adding water. Turn down the heat, cover the pot, and simmer for an additional 10 to 15 minutes. Cut the heat off. Give the broth 5 to 10 minutes to stand. Add lemon juice and ginger.
- By combining miso and two cups of broth in a bowl, temper the miso. Reintroduce the tempered miso to the soup pot. Serve, top with scallions, and take pleasure in.
The vegan equivalent of chicken soup is this miso soup. It is therapeutic, loaded with probiotics, and delicious too. Simply add more water if it tastes too salty after reheating.
Serving Size: 1 Cup; Calories: 100kcal; Carbohydrates: 13g; Protein: 4g; Fat: 4g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 1080mg; Potassium: 179mg; Fiber: 2g; Sugar: 6g; Vitamins A: 934IU; Vitamin C: 3mg; Calcium