Miso soup with shrimp

Bring water or fish broth (1 liter) to a boil.

Add chopped leek (1 piece), diced tofu (100 g), and pre-soaked dried shiitake mushrooms (10 g). Cook for 5 minutes at a gentle simmer.

Place miso paste (1 tablespoon) in a sieve, lower it into the broth, and gently stir until the paste is fully dissolved.

After adding miso, do not bring the soup to a boil to preserve the flavor and enzymes.

Add dried wakame seaweed (2 tablespoons) and peeled cooked shrimp (100 g).

Heat the soup for 1–2 minutes on low heat and serve immediately.

For the keto version, reduce the amount of shiitake mushrooms, as dried mushrooms contain more carbohydrates. Wakame and miso in the specified amount are acceptable.