Miso Soup | Low Carb Miso Soup Recipe With Salmon

This Miso Soup with Salmon is a delightfully savory soup that is bursting with umami miso flavor. It's very simple to make and is done in less than 30 minutes.

Why You Have To Try This Recipe

• Low Carb. Only 8 net carbs per serving.
• Quick. Made in less than 30 minutes.
• Pour and Cook. Saute the aeromatics, pour in the remaining ingredients, and cook all in one pot.
• Delicious. Layers of bold and delicious flavors that will having you making this soup again and again.

If you're looking for a delicious low carb meal that's a departure from the stereotypical, you have got to try this Miso Soup with Salmon.

This soup is perfectly savory, sweet, umami, and completely low carb. It's one of those dishes that, once you've had it, want to make it again, and again, and again.

My friend David tested this recipe for me and said it was so good that he would totally make it for a dinner party, but also that no one would think this was special “keto” food.

Which to me, is what every keto recipe should be—just good food that anyone can enjoy.

Not only is this Miso Soup with Salmon delicious and low carb, but it's very easy to make. It only takes about 20 minutes to make, and it really doesn't take much effort on your part.

Not only is it quick, but it's all cooked in a single pot, so clean-up is crazy easy as well. Quick, simple, and easy to clean up after -- like music to my ears! Now let's get to cooking...

What Is Miso Soup Made Of?

The ingredients in a Miso soup vary quite widely depending on the region you get it from. It typically consists of stock with miso paste, veggies like mushrooms and onions, and sometimes a protein like fish or tofu.

Here's what you'll find in my recipe:

• Salmon Fillets- they become fall-apart tender when cooked in this flavorful broth.
• Oil
• Minced Garlic
• Mushrooms- coarsely chopped so you still get the texture from them in the soup.
• Chopped Green Scallions
• Miso- adds that deep umami flavor you know and love in Miso Soup.
• Soy Milk- you'll want the unsweetened kind. If you don't have or can't find soy milk, you can use almond milk.
• Chicken Broth- Is the body of the broth in this recipe.
• Soy Sauce
• Xanthan Gum- Works as a thickening agent.
• Kosher Salt
• Pepper
• White Vinegar- You can also use mirin if you have it in your kitchen.

What Exactly Is Miso?

Miso is a fermented soybean paste. It's not made entirely of fermented soybeans, however. It also includes Salt, grains, and fermentation starter.

How To Make Miso Soup With Salmon

1. Oil. Add oil to a 3-quart pot over high heat. When the oil is shimmering hot, add onions and ginger. Stir and then add diced mushrooms. Cook for 2-3 minutes until the onions are translucent.
2. Broth. Add broth, soy or almond milk, chicken broth, miso, soy sauce, xanthan gum, salt, and pepper.
3. Boil. Allow the mixture to come to a boil. Add in salmon and turn down the heat to medium-low so that the broth is bubbling gently. Allow the salmon to finish cooking, about 2-3 minutes.
4. Serve. When the salmon flakes easily with a fork, remove the pot from the heat. Stir in vinegar and the remaining green onions, and serve.

Does Miso Soup Have Fish?

Miso Soup doesn't always have fish in it, but I decided to include salmon in my recipe as I feel that it compliments the flavors of the soup perfectly and I wanted the added protein.

You could always use tofu in place of the salmon if you'd like to make this a vegan dish. Many people even enjoy substituting chicken for Chicken Miso Soup.

Tips And Tricks For Making Miso Soup With Salmon

• Soy Milk. Use the thickest soy milk you can find for this recipe.
• Other Milks. For those who avoid soy, use whole milk, heavy whipping cream, almond milk or really anything else you prefer.
• Speed it up. To make this Miso Soup recipe go even faster, cut the salmon while the rest of the ingredients are cooking.
• Double it. Make a double batch to have the next day.

How Long Does It Last?

This soup recipe doesn't last an incredibly long time in the refrigerator, so it may be one you skip if you're planning your weekly meal prep. It is best eaten within 2-3 days after cooking for the best flavor.

Don't worry if you're making this for an appetizer or for a smaller family. The portions in this recipe are fairly small and it is so delicious, you'll have a hard time not going back for another bowl.

Can You Freeze This Soup?

I would not recommend freezing this soup. Dairy has a tendency to change texture after it has been frozen. Since the real star of this soup is the broth, messing with the flavor and texture of it can change the integrity of the soup entirely.

Looking For More Great Keto Soup Recipes?

• This Instant Pot Kimchi Beef Stew is an easy Korean-style dump and cook Keto recipe that’s full of spicy, umami flavor.
• This recipe for Poblano Chicken Soup is absolutely bursting with flavor without being spicy.
• This Low Carb Sausage Kale Soup is loaded with protein and flavor and is one of my favorite things to make.
• Pork Belly Cabbage Soup - A delightfully hearty and warming soup.

Trust me, this low carb Miso Soup with Salmon is such a delightful departure from the keto norm that you'll be beside yourself with joy. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well.

Don't forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.