Miso Soup is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is useful in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
Miso Soup
Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. When you buy miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with valuable microorganisms. Now we discuss health benefits of eating miso soup which area as follows:
Scientifically Researched Health Benefits Of Eating Miso Soup:
- It consist of all essential amino acids, making it a complete protein.
- It stimulates the secretion of digestive fluids in the stomach.
- It restores beneficial probiotics to the intestines.
- It helps in the digestion and assimilation of other foods in the intestines.
- It is a high-quality vegetable source of B vitamins (especially B12).
- It strengthens the quality of blood and lymph fluid.
- It reduces risk for breast, prostate, lung and colon cancers.
- It protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
- It strengthens the immune system and helps to lower LDL cholesterol.
- It is high in antioxidants that protects against free radicals.
Miso has a astonishing pleasant/salty taste that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to increase flavor and avoid overpowering the dish with a strong salty taste.
Some Ways to Use Miso in Recipes
- Use light colored miso as a dairy substitute in place of milk, butter, and salt in creamed soups.
- Crush with tofu and lemon juice in place of sour cream.
- Blend light miso with vinegar, olive oil and herbs for salad dressing.
- Use unpasteurized miso in marinades to help tenderize animal protein and breakdown vegetable fiber.
- Use the dark rice or barley miso, thinned with cooking water as a sauce for water sauteed root vegetables or winter squash.
- Use dark miso in a vegetable-bean casserole to supply plenty of high quality protein.
- Make cheese for pizza and wraps with yellow miso and firm tofu.
- Make a spread using white miso, peanut butter and apple juice to thin.
- Make a pate with tofu, garlic, white miso, tahini, lemon juice and dulse flakes.
- Add miso to dipping sauce for spring rolls, norimake rolls or raw vegetables.
Please be careful not to use miso in everything. Your body will respond to the excess salty taste with cravings for sweets, liquids and fruit. It is recommended that the amount of miso should not exceed two teaspoons per person per day.
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