Miso soup is a famous Japanese soup that is not only healthy but rich in fiber, minerals, vitamins as well as protein. Mixo paste is a mixture of rice, barley, soybeans, yeast, salt and water. This whole mixture is stored into wooden barrels where the process of fermentation will take place for as long as 3 years.
Miso soup is usually served as breakfast but you can serve it as a stand-alone soup course or an appetizer if you want to. This nourishing Japanese soup takes only a few minutes to prepare. You just basically cook the vegetables in dashi, which is a stock made with seaweed and dried sardines and then add in the fried tofu cubes and miso paste. There is also the instant miso soup but they are not really that delicious.
Depending on the type of miso, dashi and ingredients you’re using, the flavor of your miso soup can be quite different. That’s why it is recommended that you record down the type of miso and ingredients that taste best to you after tasting them. You’re not limited to just one type of miso soup though as many Japanese homes usually serve various types of miso soup as different people has different taste. Miso pastes can be categorized based on its color, red, black and white where darker pastes have heartier and saltier flavor.
Since most Japanese people usually eat at least a bowl of miso soup every day, they have a lower risk of getting breast cancer. This is all thanks to the fermented soy paste used in the soup. Indeed, miso soup is quite useful for preventing tumors to develop through the regulation of the hormone estrogens in women.
There are many experiments that have been conducted on miso soup and scientists belive that it can help prevent breast cancer in women. It is believe that the isoflavones which is high in miso soup can help block out cells that can become cancerous. In order to fully reap the benefits of isoflavones, you will need to drink at least three bowls of miso soup every week.
