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 Japanese Soup
- 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 seafood 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 Does It Taste Like?
Miso soup with salmon has a wonderfully balanced flavor that’s both comforting and satisfying.
The miso paste provides a savory, umami-rich base with a slightly salty, fermented depth, while the salmon adds a buttery, rich, and mildly sweet flavor that blends seamlessly into the broth.
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:
- 2 tablespoons Oil- Used to sauté the garlic, mushrooms, and scallions, helping release their flavors and creating a rich base for the soup.
- 2 tablespoons Minced Garlic- Adds a bold, savory aroma and depth of flavor that enhances the umami profile of the miso broth.
- 1 cup Mushrooms- Provide earthy, umami notes and a meaty texture, making the soup more hearty and satisfying without adding carbs.
- 1/2 cup Chopped Green Scallions- Infuse the broth with freshness and mild sharpness, while the garnish adds a bright, crisp finish.
- 2 tablespoons Miso- The star seasoning, delivering salty, savory, and slightly sweet umami flavor that defines the soup.
- 2 cups Unsweetened Soy Milk- Creates a creamy, low-carb broth that balances the saltiness of the miso while adding body and smooth texture.
- 1 cup Chicken Broth- Adds savory depth and enhances the richness of the soup’s base. You can use vegetable broth for a lighter option.
- 1 teaspoon Soy Sauce- Boosts the umami and adds a touch more saltiness and depth to the broth.
- 1/2 teaspoon Xanthan Gum- Thickens the broth slightly without adding carbs, giving it a silky consistency similar to traditional miso soup.
- 1 teaspoon Salt- Balances and enhances all the flavors while ensuring the broth and salmon are well seasoned.
- 1 teaspoon Pepper- Adds a gentle heat and sharpness to round out the savory broth.
- 1 pound Salmon Fillets- The protein centerpiece, giving the soup richness, heartiness, and flaky, buttery bites of fish.
- 1 tablespoon White Vinegar or Mirin- Adds brightness and a touch of acidity (or sweetness if using mirin), balancing the creamy, savory broth.
What 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.
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.
How To Make Miso Soup With Salmon
- 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.
- Broth. Add broth, soy or almond milk, chicken broth, miso, soy sauce, xanthan gum, salt, and pepper.
- 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.
- 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.
Tips And Tricks
Miso soup is a simple yet deeply flavorful Japanese dish, and with a few key techniques, you can elevate it from basic to restaurant-quality. Here are some helpful tips and tricks to get it just right:
- 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.
Variations
Miso soup with salmon is a comforting dish that combines the savory depth of miso with the richness of tender fish, and it can be easily adapted to suit different tastes and preferences. Here are some tasty variations you can try:
- Seafood Blend- Add shrimp, clams, or scallops along with salmon for a richer, seafood-forward miso soup.
- Spicy- Add a spoonful of chili paste, sriracha, or sliced fresh chili for a warming kick.
- Red Miso Version- Swap in red miso for a stronger, earthier, and saltier flavor that gives the soup a heartier edge.
What To Eat With Japanese Salmon Soup
Japanese miso soup is a light, umami-rich dish that’s often served as part of a balanced meal. Because of its delicate flavor and nourishing qualities, it pairs beautifully with a variety of traditional Japanese foods. Here are some excellent options to enjoy alongside it:
- Rice Dishes- White rice or brown rice is a classic pairing that balances the salty, savory broth.
- Teriyaki chicken or beef- sweet and savory flavors contrast beautifully with the light soup.
- Seaweed salad- adds freshness and complements the umami flavor.
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.
Add miso paste at the very end of miso soup with salmon when the broth is just below a simmer, because rapidly boiling can dull miso’s aroma and flavor.
To keep salmon from drying out in miso soup with salmon, add the salmon near the end and cook it gently at a low simmer until it just flakes, then remove the pot from heat so it does not overcook.
Cut the salmon into even pieces, avoid a hard boil, and let it finish in the residual heat for the best texture.
For miso soup with salmon, awase miso is often the best choice because it blends white and red miso for a balanced sweet savory flavor that complements salmon without overpowering it.
White miso gives a milder, slightly sweet taste that works great in creamy miso soup with soy milk, while red miso is stronger and saltier and can taste more intense with delicate salmon unless you use less.
If you are unsure, start with awase or white miso and adjust the amount at the end after tasting.
More Of Our Best Seafood Recipes
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.
Equipment
Ingredients
- 2 tablespoons Oil
- 2 tablespoons Minced Garlic
- 1 cup Mushrooms, diced
- 1/2 cup Chopped Green Scallions, diced, plus an additional 2 tablespoons for garnish
- 2 tablespoons Miso
- 2 cups Soy Milk, unsweetened (or almond milk)
- 1 cup Chicken Broth
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Xanthan Gum
- 1 teaspoon Kosher Salt
- 1 teaspoon Pepper
- 1 pound Salmon Fillets, cut into bite size chunks
- 1 tablespoon White Vinegar, or Mirin
Instructions
- 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.
- Add broth, soy or almond milk, chicken broth, miso, soy sauce, xanthan gum, salt, and pepper.
- 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. When the salmon flakes easily with a fork, remove the pot from the heat. Stir in vinegar and the remaining green onions, and serve.
Tips And Tricks For Making Miso Soup With Salmon
- Use the thickest milk you can find for this recipe.
- For those who avoid soy, use whole milk, heavy whipping cream, almond milk or really anything else you prefer.
- To make this recipe go even faster, cut the salmon while the rest of the ingredients are cooking.
- Make a double batch to have the next day but do not freeze. This recipe doesn't freeze well because of the milk.
- You could always use tofu in place of the salmon if you'd like to make this a vegan dish.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Stinnettencx
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AshleyThompson
Holy flavor! This soup is a winner!
Denise Fresh
I'm curious as to the sodium count in this recipe. Thank you
Elaine
Thank you for this fantastic recipe! It's everything you promised--easy cooking/cleaning and fast. I appreciate informative comments, so I hope you don't mind me sharing a few things...
Boiling miso kills the live cultures (good bacteria). It doesn't affect the flavor, but you lose the health benefits. Add the miso last and off heat by making a slurry (Put the miso in a separate bowl/cup, add 1/2 cup or so of the hot broth and whisk until mostly smooth. Then add to the soup).
If using cream, try to avoid boiling it. Add cream towards the end of the fish cooking time with the heat lowered to a low simmer. You can probably skip the xanthan gum too.
I'm puzzled by the vinegar. I tried the soup without it and loved it. I went ahead and added a mild vinegar (rice) and didn't find any benefit to the increased acidity. Just my opinion; the soup was still delish.
The ingredient list still has garlic instead of ginger, but this soup would be good with garlic too, so no worries. 😀
Thanks again!
Melissa Sutton
I love this recipe! My hubby and I just made it today...perfectly balanced flavor. I do Lazy keto But my hubby doesn’t and he still really like it.
Jean
I noticed that the list of ingredients includes 2 tbsp of minced garlic yet the instructions say to add ginger and does not mention garlic. Can you confirm if it should be garlic or ginger?
URVASHI PITRE
I’m so sorry! It should be ginger
Mary
I very rarely write reviews & have enjoyed many of your recipes yet this one was phenomenal. I am not a fan of salmon, but make it regularly because my husband loves it & usually kind of slog through eating it. However, not this soup...I loved it!!! I used a combo of shitake & cremini mushrooms & heavy whipping cream. I will definitely be making this regularly. Thank you so much!
URVASHI PITRE
I’m so glad you took time to leave a review, and I’m so happy you enjoyed it!
Dawn Danka
Can you use regular cream in this recipe?
URVASHI PITRE
Yes absolutely. I’m told it’s incredible that way
Dawn Danka
Perfect!! On my list for the weekend makes!!!