Miso Soup

I have to admit, I have had miso soup only a few times. When I did, I was completely ignorant about its many virtues. Since then, I have upgraded my knowledge and am happy to sing paeans to its nutritional benefits. The Japanese know what they are doing! Miso means fermented beans in Japanese. Had as breakfast, to stimulate digestion, miso soup is made from fermented soybeans and grains and contains millions of good bacteria. If you like variety, great. There are hundreds of varieties of the good stuff depending on the cuisine and region in which it is being made. You can take your heart’s pick. Making Miso requires a starter kit which has beneficial moulds, yeast and lactic acid bacteria. The fermentation process can take several months; six months is considered ideal.

Miso Soup comes with a healthy smattering of Vitamin B, E, K and Folic Acid. It also comes with copper, manganese, and zinc. The good bacteria helps to heal your gut and keep it healthy. Traditionally miso was made from soybeans, but over time, variations have come to include cultured wheat, millet and other grains. The only consideration in consuming miso is the high level of salt that it contains.

The consumption of soy has raised concern in several quarters. Soy has been linked to digestive problems, the breakdown of your immune system, increased risk of cancer and heart diseases among others. However, once you ferment soy, these problems do not occur. People in Japan and parts of China have been eating fermented soy for centuries with no ill effects. In fact, it is eaten for its anti-aging effects. It also acts as an anti-viral, protects you from radiation and reduces the risk of prostate, lung and breast cancer. If it matters, it also contains linoleic acid which helps promote beautiful skin.