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10-Minute Easy Miso Soup | Healthy & Comforting Japanese Side
Chloe Richardson

10-Minute High-Protein Miso Soup

This keto-friendly Japanese soup uses premium white miso paste, silky tofu, and ribbons of whisked egg for a nutrient-dense, low-carb broth. Enjoy its umami-rich flavor and luxurious texture in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons white miso paste
  • 4 cups water
  • 1/2 block silken tofu, cubed
  • 2 large eggs, whisked
  • 1 teaspoon rice vinegar
  • Optional: wakame seaweed or enoki mushrooms (ensure halal/vegetarian variety)

Method
 

  1. Bring water to a gentle simmer
  2. Whisk in miso paste until fully dissolved
  3. Poach egg ribbons by slowly drizzling whisked eggs into the broth while stirring
  4. Add tofu cubes and optional ingredients
  5. Stir in rice vinegar and serve immediately

Notes

Use vegetarian dashi if avoiding fish products
Store in air-tight containers up to 3 days
For vegan version: omit eggs and verify dashi paste is plant-based