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 digestion and energize the body. Coming to embrace the benefits of serving miso soup on a daily basis can take time for some, unless it is a necessary part of a diet meant for healing purposes.
Miso 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 effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.
It can also be prepared in a way that favors vegetarians. This preparation involves the use of vegetables, mainly carrots, potato, mushrooms, sea weed, onions, and negi, among other vegetables that are easy to get.
Nutritional Value of Miso Soup
Miso soup is full of nutrients and minerals. Miso soup is made using miso, which contains water, energy, protein, carbohydrate, and fiber. It is a good source of minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. In terms of vitamins, it contains folate, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, vitamin A, and vitamin K. Miso soup also isoflavones such as genistein and daidzein. It also contains saturated and unsaturated fatty acids.
Health Benefits of Miso
- Contains all essential amino acids, making it a complete protein.
- Stimulates the secretion of digestive fluids in the stomach.
- Restores beneficial probiotics to the intestines.
- Aids in the digestion and assimilation of other foods in the intestines.
- Strengthens the quality of blood and lymph fluid.
- Reduces risk for breast, prostate, lung and colon cancers.
- Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
- Strengthens the immune system and helps to lower LDL cholesterol.
- Is high in antioxidants that protect against free radicals.
Miso has a wonderful sweet/salty flavor 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 root vegetables, wakame sea vegetable and dark leafy greens during the colder months.
When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste. The Reason is your body will respond to the excess salty taste with cravings for sweets, liquids and fruit. It is suggested that the amount of miso used should not exceed 2 teaspoons per person per day.