Ingredients
Equipment
Method
- Pour dashi or vegetable broth into a medium pot and heat over medium heat until it reaches a gentle simmer. Do not let it come to a rolling boil.
- While broth heats, cube the silken tofu into 1/2-inch pieces using a sharp knife. Handle gently as silken tofu is delicate.
- Once broth is simmering, carefully add the cubed tofu. Let it warm in the broth for about 2 minutes without stirring too much to prevent breaking apart.
- Add the fresh spinach to the pot and cook just until wilted, about 30 seconds to 1 minute. The spinach should be bright green.
- Remove the pot completely from heat. This step is crucial to preserve the probiotics in miso.
- Place the miso paste in a small bowl or ladle. Add a few spoonfuls of the hot broth to the miso and whisk until smooth and dissolved.
- Pour the dissolved miso mixture back into the pot and gently stir to combine evenly throughout the soup.
- Ladle the soup into bowls immediately. Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!
Nutrition
Notes
This miso soup is exceptionally diabetic-friendly with only 6g net carbs per serving and a very low glycemic load. The fermented miso provides beneficial probiotics that support gut health and may improve insulin sensitivity. Tofu offers complete plant-based protein that helps stabilize blood sugar without saturated fat. Spinach adds essential minerals like magnesium, which plays a vital role in glucose metabolism. This soup is also compatible with keto, low-carb, gluten-free (verify miso label), dairy-free, vegan, and vegetarian diets. The minimal processing and whole-food ingredients make this an excellent choice for anyone managing diabetes or simply seeking a nutritious, satisfying meal.
