Miso Soup

Miso Soup
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Introducing miso soup - a traditional Japanese culinary staple that dates back some 3 thousand years. Its name reveals the main ingredient in this soup, which is miso – a paste produced from fermented soybeans with the help of a special fungus called koji.

Miso is very healthy for a number of reasons. Rich in vitamins and minerals that are essential for the body’s metabolic processes, it contains calcium, iron, zinc, manganese and copper. These trace minerals are especially good for women who often suffer from anemia, while manganese deficiency suppresses reproductive function.

Miso is a great source of the B vitamins (including B12), as well as nutrients that help protect the body from radiation and help block the build-up of radioactive elements.

The nutritional value of this product has been praised for centuries. Many generations of Buddhist monks consumed miso on a daily basis and completely gave up meat. It turned out that 100 g of miso contained more than the daily value of vitamin B12, the main source of which is usually considered meat. Indeed, the Buddhist monks of Japan who consumed miso instead of meat were known for their good health and longevity.

Another high-profile ingredient of miso soup is wakame – a super healthy seaweed! Like all kelp seaweeds, it contains a compound called fucoxanthin, which is a natural fat burning agent. Consumption of wakame can activate your body’s fat burning mechanisms and help you lose weight! Wakame also contains iodine and should be added to the diet of people with this deficiency. Trace minerals such as calcium, iron and rare-earth antioxidant selenium, also present in wakame, help in the absorption of iodine. Rich in Omega-3 fatty acids, wakame can help prevent strokes, heart attacks and depression. This superfood is also a blood purifier, which is essential if you wish to improve your health and increase longevity.

This Japanese soup is truly a wellspring of health. You have got to try it!

Step-by-step preparation instructions

1 Place wakame seaweed into a pot and cover with water. Bring to a boil and turn off immediately. The seaweed will swell increasing in size and will turn green.

2 Add miso paste to the pot and mix well until it dissolves completely. Note that miso paste should not be boiled, and miso soup should not be reheated, in order to preserve all the nutrients.

3 Pour the stock with wakame into serving bowls.

4 Cut Farmer Cheese or tofu into small squares and add to each bowl. Sprinkle with fresh herbs.

5 Enjoy

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