Carnivore Miso Soup
Ingredients
- 4 cups about 950 ml fish broth (preferably made from non-oily fish bones)
- 1 lb about 450 g thinly sliced fatty fish (such as salmon or trout) or seafood of choice
- 2 tablespoons about 30 ml fish sauce (ensure it's pure fish and salt, with no added sugars or other non-carnivore ingredients)
- 1 teaspoon about 5 ml salt, or to taste
Optional:
- Seaweed if included in one's carnivore diet variation for its nutritional content
Instructions
- Preparing the Broth: In a large pot, bring the fish broth to a gentle simmer over medium heat.
- Adding Fish Sauce: Stir in the fish sauce to add depth and umami to the broth, similar to what miso paste would provide in traditional miso soup.
- Seasoning: Season the broth with salt, adjusting according to your taste.
- Cooking the Fish: Add the thinly sliced fatty fish to the simmering broth. The thin slices will cook quickly, requiring just a minute or two to become tender and cooked through.
- Optional Seaweed: If using, add seaweed to the pot in the last minute of cooking. Ensure the seaweed is a type that's acceptable within your dietary variation.
- Serving: Carefully ladle the soup into bowls, making sure to include slices of fish in each serving.
Nutrition
Calories: 200kcalProtein: 30gFat: 10g
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