Japanese Keto Miso Zoodle Soup with Soft-Boiled Egg

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.