Miso soup (misoshuri – Japanese) is home-made soup from Japan. It’s consisted of broth (clear soup) called “dashi” and other ingredients by choice. The Japanese made this soup by heating up the water, but not boiling it, adding combu seaweed, shitake mushrooms, tuna (fermented) and pieces of dried sardine.
There is also a dashi dust, but if you can’t find it the soup can be boiled without it, only with seaweed. The Japanese claim that this soup regenerates your skin, regulates the blood pressure and is a rich source of vitamins and minerals. Some researches have shown that by consuming this soup regularly the risk of breast cancer is significantly lowered.
The beginners must be careful because in the preparation with the ingredients, especially when it comes to the algae, because some of the seaweed may contain arsenic, which is harmful for your health. The miso pasta (fermented soy pasta) is effective against radiation, a good source of calcium and is great for your stomach. It can also reduce menstrual aches.
The recipe is 2500 years old. Nowadays many Japanese start their day with a warm miso soup. It has a sweet-salty flavor and it can be used with many recipes. The color can be different: light yellow, dark brown, depending on the ingredients.
10 advantages of the miso soup
- Contains all the essential amino acids
- Stimulates the secretion of the digestive liquids in the stomach
- Renews the useful probiotics in your intestines
- Helps in the digestion and the assimilation of other food in your intestines
- Good source of vitamin B, especially B12
- Strengthens the blood
- Lowers the risk of breast cancer, prostate cancer, lungs and large intestine cancer.
- Keeps from radiation
- Improves the immune system and helps in lowering of the bad cholesterol
- Rich with antioxidants that keep us safe from the free radicals.