Miso broth with mushrooms (keto, pescatarian)

Light, umami miso-based broth with shiitake mushrooms and aromatics; perfect as a low-carb hot starter.

Vegan Low-Carb Gluten-Free
schedule Prep (min)
10
whatshot Cook (min)
15
timer Total (min)
25
account_circle Servings
4
90 kcal
Par portion
3.0 g
Lipides
6.0 g
Protéines
4.0 g
Glucides nets
Ingredients
miso paste (preferably white) miso paste (preferably white)
fresh shiitake mushrooms sliced fresh shiitake mushrooms sliced
dashi broth or low-sodium vegetable broth dashi broth or low-sodium vegetable broth
chopped spring onion chopped spring onion
Instructions
  1. Gently bring the broth to a boil, add the mushrooms and cook for 5–7 minutes until tender.
  2. Dissolve the miso paste in a ladle of hot broth then add it to the rest off the heat to preserve the enzymes.
  3. Serve hot, garnish with spring onion and a drizzle of sesame oil if desired.
Variants
  • Add cubed firm tofu for more protein (modifies soy allergen).
Tips
  • Do not boil the miso for a long time to preserve its taste qualities.
FAQ
Some miso is made with wheat; check the label to choose a gluten-free version.

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Leena Choi South Korea

Chef Leena Choi

South Korea

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

10 Articles 8 Recipes
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