Miso soup (Jaap. Misoshiru) is homemade soup from Japan. It consists of broth (clear soup) called ,, dashi “and other ingredients depending on its taste. Japanese prepare this soup by boiling the water (until it starts boiling), adding combo seaweed, shiitake mushrooms, tuna (fermented) and pieces of dried sardines.
There is also a dashi powder, but if you cannot find it, the soup can be prepared without it, only with algae. The Japanese claim that this soup rejuvenates the skin, regulates blood pressure and is a rich source of vitamins and minerals.
Some studies have shown that the regular consumption of this soup significantly reduces the risk of breast cancer. However, beginners in the preparation of miso soup should be careful with the ingredients, especially when it comes to algae, because some marine algae contain large amounts of arsenic, which can be dangerous to health.
Miso paste, or fermented soybean paste, is effective in the protection against radiation, and is a good source of calcium, it is also excellent for stomach, and can alleviate menstrual pain.
The recipe for this soup is about 2500 years old. Today most Japanese begin their day with a hot bowl of miso soup. It has a sweet- salty taste, and can be used in many recipes. Its color can vary from light -- yellow to dark- brown, depending on the ingredients.
10 benefits of miso soup:
- It contains all the essential amino acids
- It stimulates the secretion of digestive fluids in the stomach
- It restores beneficial probiotics in the intestines
- It helps with digestion and assimilation of other foods in the intestine
- It is a good source of B vitamins, especially B12
- It strengthens blood
- It reduces the risk of breast cancer, prostate, lung and colon
- It protects against radiation
- It strengthens the immune system and helps in reducing LDL cholesterol
- It is rich in antioxidants that protect against free radicals