Low-carb beef bone broth with miso and shiitake

Low-carb beef bone broth with miso and shiitake: a savoury broth with spring onion and dark, unpasteurised miso.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 95 kcal per serving
• Protein: 12 g
• Fat: 3 g
• Carbs: 3 g

Ingredients

• 400 ml slow-cooked beef bone broth
• 1 spring onion
• 50 g shiitake mushrooms
• 1 tsp dark unpasteurised miso (Hatcho or genmai)

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · wooden spoon

1. Trim the spring onion and slice it into thin rings. Clean the shiitake mushrooms and slice them.
2. Gently heat olive oil in a wide saucepan. Briefly soften the spring onion and shiitake in it until fragrant.
3. Pour in the broth and let everything infuse gently so the mushrooms release their flavour into the liquid. Don't let it boil hard.
4. Stir the dark miso with a little hot broth in a small bowl until smooth. Only add the miso to the pan at the end so its flavour is kept.
5. Season the broth to taste and keep it warm briefly if needed. Once the miso is stirred in, only heat it gently.
6. Serve hot and enjoy straight away.

Good to know

Warming, savoury and pleasantly clear in flavour. The mushrooms and miso give the broth a deep umami note.

Swaps

Shiitake → king oyster mushrooms (similarly savoury, also contain fibre). Spring onion → leek (milder flavour, also contains fibre). Dark miso → white miso (a little milder, still fermented). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats).

Allergens

Contains soya (miso) and, depending on the type of miso, gluten. Suitable for children in a small, mildly seasoned portion; during pregnancy, well-heated mushrooms and pasteurised miso products are the safe choice.

Dairy-free recipes