Keto Savory Miso Soup with Tofu & Spinach Recipe
Warm, salty miso soup with soft tofu and spinach. A fast, low-carb Japanese recipe that’s keto-friendly and ready in 20 minutes. Easy, tasty, and filling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese, Keto, Low-Carb
Ingredients
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3 cups water
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1 tablespoon white miso paste (shiro miso)
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1 teaspoon dashi powder
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½ block firm tofu (about 150g), cut into small cubes
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1 cup fresh spinach
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1 spring onion, chopped
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Optional: splash of tamari, sesame oil, chili flakes
Instructions
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Heat 3 cups of water in a pot. Add dashi powder and stir.
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Add tofu cubes. Let them heat through for 3 minutes on low heat.
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In a small bowl, mix miso paste with a few spoons of hot broth until smooth.
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Turn off the heat. Stir the miso mix into the soup gently.
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Add spinach and let it wilt in the hot broth.
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Top with chopped spring onion and any optional seasonings.
Notes
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Don’t boil the miso or it will lose flavor and good bacteria.
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Add mushrooms, zucchini noodles, or seaweed if you want more texture.
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Store leftovers in the fridge for up to 3 days. Reheat gently.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 serving
- Calories: 120 Sugar: 1g Sodium: 900mg Fat: 7g Saturated Fat: 1g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 5g Fiber: 1g Protein: 10g Cholesterol: 0mg