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Asian Keto Miso Soup Recipe (Topped with Shrimp)

Louise | February 12
Asian Keto Miso Soup Recipe (Topped with Shrimp) #keto

Prepare broth ahead of time to enjoy this quick, restaurant-quality keto miso soup recipe at home without the expense of dining out. This recipe is delicious with or without the shrimp.

If you love Asian inspired meals and soups, then you’ll love this meatball soup recipe.

Making Miso Soup Without Miso Paste

While some kinds of miso are fine to eat on a keto diet, many contain rice, barley or other grains. Therefore, I improvised using other ingredients to make this Asian keto miso soup recipe.

Miso paste is comprised of fermented soybeans. The length of time they have been fermenting dictates the taste – lighter, short-fermented miso will have a sweeter flavor, while a red miso, which has been fermented longer, will have a stronger, more potent flavor.

This dish can be considered a middle of the road miso (miso-less miso?), with other ingredients stepping in to provide a similar flavor.

I opted for tahini sauce and tamari sauce (make sure yours is gluten free) to stand in for miso. Tamari sauce, in particular, is pretty close – it’s also made from fermented soybeans.

Sesame oil and lemon juice help round out the flavor.

Shrimp Substitutes

If you do not care for shrimp, feel free to leave it out. I am happy to eat this soup without additional protein, but there are lots of options if you do want a more robust soup.

Here are some suggestions for topping your keto soup without shrimp:

  • Chicken
  • Salmon
  • Turkey
  • Beef

If you like a spicier dish, add a bit of hot sauce into the broth.

For a more traditional miso soup recipe, take a look here.

Asian Keto Miso Soup Recipe (Topped with Shrimp) #keto

Asian Keto Miso Soup Recipe (Topped with Shrimp) #keto

Asian Keto Miso Soup Recipe (Topped with Shrimp)

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Cuisine: Japanese


  • 2 (3 oz or 85 g) packs of shirataki noodles, drained
  • 2.5 cups of chicken broth (600 ml) or bone broth
  • 1 Tablespoon of tahini sauce (15 ml)
  • 1 Tablespoon of gluten-free tamari sauce or coconut aminos (15 ml)
  • 1/2 lb of shrimp (225 g), peeled
  • 1 teaspoon of sesame oil (5 ml)
  • 2 Tablespoons of lemon juice (30 ml)
  • 2 green onions (10 g), sliced at an angle
  • 1 cup of spinach (30 g), thinly sliced
  • Dash of hot sauce (optional)


  1. Rinse the shirataki noodles very well, as per the packet instructions to eliminate the smell. It also helps to boil it up a bit and then rinse again. Drain and set aside.
  2. Heat the broth and add the tahini sauce and tamari sauce. Once steaming hot, add the shrimp, sesame oil, and lemon juice and keep on the heat until you are certain the shrimp have cooked through.
  3. Add the drained noodles into the broth along with the green onions and thinly sliced spinach and warm through.
  4. Divide between 2 bowls and serve immediately with a dash of hot sauce.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g


  • Calories: 221
  • Sugar: 1 g
  • Fat: 10 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 7 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.