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Keto Cod Miso Soup with Shiitake Mushrooms

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This Keto Cod Miso Soup with Shiitake Mushrooms is a comforting and savory bowl of healthful goodness, packed with umami flavors, tender cod, and earthy mushrooms, perfect for any keto-friendly meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese

Ingredients

1 pound cod fillets, cut into bite-sized pieces

4 cups water

2 cups low-sodium vegetable broth

3 tablespoons white miso paste

1 tablespoon coconut aminos or soy sauce (ensure gluten-free for keto)

1 teaspoon sesame oil

2 cloves garlic, minced

1 inch piece of ginger, grated

8 ounces shiitake mushrooms, sliced

2 green onions, thinly sliced

1 tablespoon dried wakame seaweed (optional)

Salt and pepper, to taste

Instructions

  1. Begin by preparing your ingredients: slice the shiitake mushrooms, mince the garlic, grate the ginger, and cut the cod into bite-sized pieces. Set aside.
  2. In a large pot over medium heat, add the water and vegetable broth, bringing it to a gentle simmer.
  3. Dissolve the miso paste in a small amount of the hot broth in a separate bowl. Once smooth, pour the miso mixture back into the pot, stirring well to combine.
  4. Add the coconut aminos (or soy sauce), sesame oil, minced garlic, and grated ginger to the pot, mixing to incorporate the flavors.
  5. Place the sliced shiitake mushrooms into the broth. Let them simmer for about 10 minutes, or until they become tender.
  6. Add the cod pieces to the pot and cook for an additional 5–7 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. If using, rehydrate the dried wakame seaweed in a separate bowl with warm water for a few minutes, then drain and add it to the soup.
  8. Season the soup with salt and pepper to taste. Be cautious with the salt as miso and coconut aminos already contain sodium.
  9. Serve the soup hot, garnished with the sliced green onions.

Notes

  • Ensure all soy products used are gluten-free if you are strictly following a gluten-free keto diet.
  • Adjust the amount of miso paste to suit your taste preference; it can be quite salty.
  • Wakame seaweed adds a traditional touch but can be omitted if not available.
  • This soup is best enjoyed fresh. However, leftovers can be stored in the refrigerator and gently reheated without boiling to avoid overcooking the cod.

Nutrition

Find it online: https://cheftinaskitchen.com/keto-cod-miso-soup-with-shiitake-mushrooms/