I've always appreciated miso soup as an appetizer in Japanese meals. Unlike most other apples, it doesn't fill you up too much but actually wakes up your tastes buds with it's salty, umami, yet not overpowering flavour, while giving you a low-carb, keto-friendly nutrition bump with the benefits of a fermented food (I.E. the miso), along with the wakame seaweed, a high-nutrition green that is often overlooked in western cuisine.

Keto Miso Soup Recipe


  • 2 cups fish bone broth(*Or use vegetable broth for vegan.)
  • 3-4 Tbsp white or red miso paste (*White is traditional and gives it the look you expect from miso soup, but taste-wise red miso also works.)
  • ¼ cup dried wakame
  • 2 tablespoons green onion, sliced
  • ¼ cup firm tofu, cubed


  1. Place broth in a medium sauce pan and bring to a low simmer.

  2. In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This prevents it from clumping when added to the soup later. Set aside.

  3. To the broth add wakame, green onion, and tofu and cook for 5 minutes. Remove from heat, add miso mixture, and stir to combine.

  4. Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best served fresh.

Did you make this keto miso soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)