Keto Miso Soup
This is an easy keto miso soup recipe that is packed with health benefits and flavor
Servings 12 Cups
Calories 100kcal
Equipment
- 1 Dutch Oven or Soup Pot
- 1 Cheesecloth or Fine Strainer
Ingredients
- Sesame Oil
- 1 Medium Onion
- 1 Carrot
- 2 Celery Stalks
- 10 Shiitake Mushrooms
- 6 Cloves Garlic
- 1 Kombu
- 1 tsp Sea Salt
- 1/4 Cup Wakame
- 1/4 Cup Arame
- 8 Cups Water
- Ginger to taste
- 1 tbsp Lemon Juice
- 1 Cup White Miso
- Green Onion Optional
- Sesame Seeds Optional
Instructions
- In a large pot or Dutch oven, heat the sesame oil over medium heat until hot.
- Add the onions, carrots, celery stalk, shiitake mushrooms, garlic, salt and kombu. Cover and cook for about 10 minutes on low heat until the vegetables are softened.
- Add the wakame and arame and continue to cook covered for about another 10 minutes.
- While the soup is cooking this is a good time to peel and grate ginger. Squeeze out the juice of the ginger with a cheese cloth or fine strainer and set aside in a separate bowl.
- Add the water and bring to a boil. Reduce the heat to a low simmer uncovered for 10-15 minutes.
- Remove pot from the heat and let the broth stand for 5-10 minutes. Add the ginger and lemon juice.
- Temper miso in bowl by mixing it with 2 cups of broth. Then add the tempered miso back into the pot.
- To finish, add green onion and sesame seeds (optional)
- Serve hot. Enjoy!
Nutrition
Serving: 1Cup | Calories: 100kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 1080mg | Fiber: 2g | Sugar: 6g | Net Carbs: 11g