Miso is a fermented soybean paste with a buttery texture and a unique nutritional profile that make it a versatile condiment in many dishes. The paste can be dissolved in water to make a savory broth or used as a seasoning element is sauces and other dishes.
It has been a staple in Chinese and Japanese diets dating back about 2,500 years. Today, in Japan many still begin their day with a warm bowl of miso soup believed to stimulate digestion and energize the body. You can find miso paste at every health food store and most grocery stores now. It will be in the refrigerator section where they sell tofu and those fake cheeses.
A lot of people these days are concerned these days about consuming soy but take heart - miso is a fermented form of soy - so it t is easily digested and beneficial for us (tofu, soy milk, soy protein powders are a different story). Buy organic!
What to look for when buying miso:
- avoid the pasteurized version and spend your money on the live enzyme-rich product.
- there are a few different types of miso: the darker the miso the saltier and more flavorful
- deep dark brown miso has earthy tones and hearty flavor and is excellent in the winter
- white miso is more mellow, with less salt - perfect for summer
- there is also red miso which is kind of in the middle
Benefits of miso soup:
- aids in digestion
- restores beneficial bacteria in your intestinal tract
- strengthens the quality of blood and lymph fluid
- good vegetable-quality source of B vitamins (especially B12)
- contains all essential amino acids, making it a complete protein
- protects against radiation
- strengthens the immune system
- reduces your risks of breast, lung, prostate, and colon cancer
- keeps your skin youthful looking
- great choice for those who struggle with menopausal symptoms
When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste. What I love about miso soup is that you can have a bowl of soup in about 5-10 minutes. You can add in any veggie you like. As little or as much as you desire.
Important: Never boil miso. You should stir miso into a hot soup at the very end and take it off the flame. Boiling the miso destroys the beneficial/healthy propertiesMiso stays fresh in the fridge for up to a year.
