Early this morning I grabbed my laptop wondering if I could still have miso soup on keto after seeing that reddit thread. First thing I did was yank my miso paste tub outta the fridge like a detective hunting clues. That ingredient list needed serious squinting at.
The great carb investigation
Dumped two spoonfuls into my scale – kinda messy but whatever. Almost dropped my phone trying to google “carbs in miso paste” while wiping sticky fingers on my pajamas. Turns out:
One tablespoon of white miso:
- Calories: 34
- Total carbs: 4.3g
- Fiber: 0.9g
Did quick brain math: 4.3 minus 0.9 means 3.4g net carbs per spoon. Not terrible. Then remembered I usually use two spoons plus seaweed and tofu.
Went full kitchen scientist mode: boiled water, crumbled in half a tofu block, tossed in dried wakame. Watched the steam fog up my glasses while stirring. The real shocker was when I checked my pre-made dashi packet – saw freaking sugar listed third in ingredients! Who puts sugar in fish stock? Threw that garbage right in the trash.
Breakfast experiment time
Made fresh batch using unsweetened dashi. Slurped it while checking my carb tracker app. Final count for my big bowl:
- Miso paste: 6.8g net carbs
- Silken tofu: 2g net carbs
- Seaweed: practically zero
Total around 9g carbs before noon. Felt my stomach drop cause my keto limit’s 20g daily. Drank it all anyway cause that umami hit tastes like childhood memories.
The ugly truth
Here’s the kicker though: felt hungry again after like 90 minutes. Usually when I eat eggs and bacon I’m stuffed till lunch. Checked my ketone strips mid-morning – barely any color change. Kinda disappointing since miso soup makes you feel all warm and healthy inside.
So final take: yeah you can technically fit it into keto breakfast if you:
1. Measure paste CAREFULLY (that stuff adds up quick)
2. Find sugar-free dashi (major headache)
3. Skip any other carbs all damn day
But honestly? Probably not worth the hassle unless you’re seriously craving Japanese breakfast vibes.
