Keto Ginger Miso Soup
How to Make It
Step 1
In a small saucepan, add the chicken broth. Feel free to add a couple of pinches of bonito flakes here if you want an authentic experience or make your own dashi broth and substitute the chicken broth with it. If you are vegetarian, substitute the chicken broth of vegetable broth or stock.
Step 2
Add the sliced ginger. The ginger does not have to be peeled as it will be removed from the broth at the end. If you want to eat the ginger, you can certainly peel the skin if you would like. Allow the broth to come to a boil and then turn it down to a simmer and cook it for 5 minutes to allow the ginger to steep in the broth.
Step 3
Add the white miso and use a whisk to break up any clumps.
Step 4
Add very finely diced firm tofu cubes to the hot broth and cook for another 1-2 minutes to heat the tofu through.
Step 5
Add the seaweed as well that has been cut into 1” x 1” squares. The seaweed should immediately soften in the broth. Ladle hot soup into bowls, giving the soup a quick stir before using a ladle to portion the soup. This will stir the tofu pieces around so each bowl gets an even amount.
Step 6
Taste and adjust the seasonings. If it is not salty enough add a dash of salt or soy sauce. Serve hot!
Ingredients
- Chicken Broth – 2 cup
- Ginger – 2 slice – 1″ diameter
- Tofu, Raw (not Silken), Cooked, Firm – 1 ounce
- Nori Seaweed Sheets by Sushi Chef – 4 sheet
- Miso (soybean Paste) – 2 tablespoon