I have been on a miso soup kick lately; it is such a comforting soup in the wintertime and when you’re not feeling well, and it’s a great, light start to a meal. The more I read about miso soup’s health benefits, the more I want to keep incorporating it into my diet on a weekly basis.
What is miso? Miso is a a thick paste made from fermented soybeans and barley or rice malt. It is used in Japanese cooking to make soups or sauces. I get miso made from soybeans and brown rice since barley is not gluten-free.
What are the health benefits of miso? It is a complete protein with all essential amino acids, helps the intestines digest and assimilate foods, strengthens the immune system, and is naturally high in antioxidants that help fight harmful free radicals. So, instead of a bowl of chicken noodle soup when you’re feeling a cold coming on, try a bowl of miso soup!
There are so many ways to make miso soup. I change it up based on what I’m feeling like and what I have in the house. Below are some ideas of what to put in your miso soup:
- 1 cup filtered water
- Veggies: scallions, sweet onions, mushrooms, carrots, celery, bok choy, kale, spinach
- Seaweed: dulse, wakame, nori
- Protein: tofu cubes, sesame seeds, chickpeas
- 2 tsp miso paste
Combine water, veggies, seaweed, and protein in a small pan. Bring to a boil, then simmer for a few minutes. In a different container, combine miso paste with a small amount of warm water and mix together. Do not add miso to the pan until it is taken off of the stove (heat kills the good bacteria in miso). Add in miso, serve immediately, and enjoy!
What is your favorite way to make Miso Soup?
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