Miso is usually made from fermented soybeans and then ground into a buttery textured paste. Miso can also be made with added barley, rice, or wheat to aid in the fermenting process.
A few good reasons to start eating miso.
- Miso is high in the minerals iron, copper and manganese
- Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.
- Miso is rich in the immune boosting mineral zinc.
- Miso is great for the digestive tract because miso is high in fiber and probiotics.
- Studies have shown that women who consume miso regularly are less likely to develop breast cancer.
Tip: When buying miso look for an organic brand without added MSG.
Tip: Most stores sell several kinds of miso. The most common types of miso are red and yellow. The biggest difference between different types of Miso is flavor so it may take trying a few different types to find the right miso for you.
Ways to add a little miso to your diet.
- Make miso as a simple broth and drink like tea before meals.
- Use in place of chicken stock or vegetable stock in recipes.
- Try as a spread on bread or toast.
- Miso can be used as a salt substitute during cooking.
- Mix miso with equal parts butter and spread over a firm white fish and bake.
- Mix with oil and some favorite seasonings for a tasty Asian salad dressing.
- Below is an easy and delicious miso soup recipe. It is great to eat regularly during the cold and flu season. This soup can be consumed as a preventive measure or as a home remedy if already sick. This recipe is low in calories and can be eaten as a meal or before a meal. Enjoy.
Yummy Miso Soup
Serves six.
One tablespoon Olive Oil
One or two cloves of Garlic
1/8 package of Cubed tofu (optional)
One tablespoon of miso paste
Four to six cups water or vegetable broth
Five mushrooms chopped
One carrot julienned
Lemon juice or lime juice to taste
Soy Sauce to taste
Spaghetti or Linguine Pasta (or try rice noodles)
One bunch green onions for garnish
- Make pasta according to package directions and set aside.
- Heat olive oil and saute tofu (if using) and garlic.
- Add water or broth and miso paste. Stir.
- Add mushrooms and carrots. Bring to a boil and then simmer for thirty minutes to one hour until vegetables are tender.
- Add lemon juice or lime juice and soy sauce to taste.
- Add pasta only right before serving to avoid pasta getting too mushy.
- Garnish with green onions before serving.
Samantha Rufle - I am a home school and stay at home mom of two great boys. I have always been interested in nutrition and was always searching out ways to ...
