Keto Egg Drop Miso Soup

This is comfort in a bowl—dashi, miso, and silken tofu create a broth so savory and gentle that it tastes like a hug. The egg drop is where people stumble: if you pour beaten egg into boiling broth, you get rubbery shreds. Instead, lower the heat until the dashi is barely simmering, then drizzle the beaten egg in slowly while stirring with chopsticks. The curds form tender and custard-like, suspending in the warm broth like a cloud.

Miso paste blooms in just a minute or two off heat—don't boil it, or the beneficial enzymes and delicate flavor flatten. Wakame seaweed adds mineral depth and chewiness; silken tofu keeps the soup light without adding significant carbs. A slick of sesame oil and a scatter of sliced green onion brighten everything. At 150 calories, 5g carbs, and just enough protein to make it a real meal, it's ideal as a light supper or a restorative breakfast. Make it year-round, but it sings when you're feeling chilled or under the weather.