Some meals have a kind of quiet magic. This is one of them. There’s something about the warmth of miso, the aromatic kick of ginger and garlic, and that satisfying swirl of zucchini noodles that creates comfort in every spoonful. We’ve turned to this soup time and again when we’ve needed a light reset, something cozy but not heavy, and definitely something that doesn’t leave us feeling weighed down.
It’s our go-to for those evenings when we want dinner on the table fast without sacrificing nutrition. And let’s talk about that egg—soft-boiled until jammy in the center, it adds richness and balance to the savory broth. Whether we’re adding tofu or thinly sliced chicken breast, the base remains flavorful and nourishing, with every bite steeped in umami goodness.
The best part? It’s an ultra-gut-friendly soup loaded with fiber-rich veggies, immune-supporting ingredients, and nourishing fats from sesame oil and egg yolk. We often double the batch and enjoy it for lunch the next day—it reheats beautifully and somehow tastes even better after the flavors have had more time to mingle.
This recipe also feels like a gentle hug on a rainy day or a soothing companion during busy weeks when we need a little ease. It’s elegant enough to serve to guests and simple enough to make on autopilot. A true staple for any season.
Japanese Keto Miso Zoodle Soup with Soft-Boiled Egg
A soothing miso-based soup layered with zucchini noodles, tofu or chicken, scallions, garlic, and ginger. Finished with a soft-boiled egg and a drizzle of sesame oil, this bowl delivers warmth, comfort, and keto-friendly goodness in every spoonful.
Ingredients
For the Soup:
For the Soft-Boiled Eggs:
Optional Toppings:
Instructions
Soft-Boil the Eggs:
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Bring a small pot of water to a boil. Gently lower in the eggs and boil for 6 1/2 minutes for a jammy center.
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Immediately transfer to an ice bath to stop the cooking. Peel carefully once cooled.
Build the Broth:
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In a medium saucepan, heat the sesame oil over medium heat. Sauté the garlic, ginger, and white parts of the scallions for about 2 minutes, until fragrant.
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Add the water, bring to a gentle simmer, and whisk in the miso paste and tamari until dissolved. Simmer for 5 minutes.
Add Protein & Zoodles:
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Add the chicken or tofu to the pot and heat through, about 3 minutes. Then stir in the zucchini noodles and simmer for 1–2 minutes more, just until tender.
Assemble:
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Divide the soup between bowls. Top each with a soft-boiled egg sliced in half, scallion greens, and sesame seeds or chili flakes if desired.
Serve Hot:
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Enjoy immediately while everything is warm and aromatic.
Nutrition Facts
Servings: 2 ServingCalories:210kcalTotal Fat:14gSaturated Fat: 3gTotal Carbohydrate:7gDietary Fiber: 2gSugars: 2gProtein:14g
Note
Substitutions & Variations
Vegan: Use tofu and swap tamari for coconut aminos.
Spicy: Add chili oil or a dash of sriracha to the broth.
Extra Greens: Stir in baby spinach or bok choy during the last minute of cooking.
