Miso Soup, MMMM so healthy

Miso soup is a Japanese cuisine which is healthy and tasty too. With a soothing and mild flavor, miso soup is light and "brothy". Miso soup is very popular because of its rich taste, short preparation time and health benefits. In Japan, where miso soup became popular about 750 years ago when the samurai warriors were in power, everyone knows how to make miso soup. In Japan, miso soup is most often eaten during breakfast. When buying miso look for an organic brand without added MSG.

miso soup Benefits:

Miso paste contains soy, which helps regulate estrogen in women, a hormone that can cause tumors to develop.

Studies show that simply consuming one bowl of miso soup per day, as most residents of Japan do, can help cut the risk of breast cancer.

The wakame seaweed added to miso soup also possesses its own nutrients, helping to lower blood pressure and reduce cholesterol.

The combination of wakame and miso is also said to be an effective fighter against nicotine-related disorders.

Miso is great for the digestive tract because miso is high in fiber and probiotics.

Nutritional Value:

Miso soup is rich with antioxidants and protective fatty acids.

Has a healthy dose of Vitamin E.

It also boasts protein and Vitamin B12, and a nice selection of minerals to help boost the strength of your immune system.

Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.

Miso is rich in the immune boosting mineral zinc.

Recipe to make miso soup

wakame Ingredients

1 Wakame piece of about 5 cm
1 medium carrot, cut is small cubes
600 ml water
1 medium onion, diced
2 tablespoon miso, dissolved in 2 tablespoon water
2 tablespoon parsley, chopped

Method

Soak the Wakame in a bit of water for 10 minutes.
Remove the middle rib and cut in small pieces
Boil the water in a pan and add the onions, carrots and Wakame. Simmer for 5 minutes.
Remove from heat and add dissolved miso.
Serve the miso soup immediately. Decorate with the parsley.
It's important never to boil the soup after adding the miso because it will spoil the miso flavor.