Whole30 Traditional Miso Soup Broth
Elevate your Whole30 journey with this nourishing and flavorful Whole30 Traditional Miso Soup Broth. This plant-based twist on the classic Japanese dish features kombu and dried shiitake mushrooms to create a rich, umami-packed base while swapping traditional miso paste for a Whole30-compliant substitute like cashew miso or coconut aminos. Perfect for colder days or when you need a quick boost of comfort, this soup is versatile and can be customized with tender zucchini noodles as a low-carb alternative and a drizzle of toasted sesame oil for extra depth. Ready in just 35 minutes, it’s a wholesome one-pot wonder that’s light yet satisfying, brimming with clean ingredients to keep you on track. Enjoy it as a starter, side dish, or soul-warming main that checks all the Whole30-friendly boxes!
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Ingredients
- 1 sheet Kombu (dried kelp)
- 6 cups Water
- 4 pieces Dried shiitake mushrooms
- 3 tablespoons White miso substitute (cashew miso or coconut aminos)
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Toasted sesame oil (optional, for garnish)
- 0.5 teaspoon Sea salt
- 1 cup Zucchini noodles (optional, as 'noodle' substitute)
Directions
Step 1
Rinse the kombu under cold running water to remove any excess salt or impurities.
Step 2
In a medium saucepan, combine the kombu and 6 cups of water. Let the kombu soak for about 10 minutes to start releasing its flavor.
Step 3
Place the pan over medium heat and slowly bring the water to a gentle simmer. Do not let the water boil, as boiling can make the broth bitter. Simmer for around 8 minutes.
Step 4
Remove the kombu from the pot and set aside. (Optional: Slice it into thin strips and add back to the soup later.)
Step 5
Add the dried shiitake mushrooms to the pot and let them simmer for 10 minutes. This will infuse the broth with a deep, earthy flavor.
Step 6
Remove the mushrooms from the pot and thinly slice them. Set the slices aside for serving.
Step 7
Reduce the heat to low and stir in the white miso substitute, ensuring it dissolves fully into the broth. Taste and adjust the seasoning with sea salt if needed.
Step 8
If using zucchini noodles, add them to the pot and allow them to gently soften for 2-3 minutes.
Step 9
Ladle the broth into bowls and distribute the reserved shiitake slices evenly between each serving.
Step 10
Top with sliced green onions and drizzle a few drops of toasted sesame oil over each bowl, if desired.
Step 11
Serve hot and enjoy the umami-packed flavors!
Nutrition Facts
| Serving size | (1762.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 348.8 |
| Total Fat 12.1g | 0% |
| Saturated Fat 2.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1899.4mg | 0% |
| Total Carbohydrate 58.4g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 6.3g | |
| Protein 11.7g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 190.0mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1207.4mg | 0% |
Source of Calories