Miso soup (in Japanese called Misohiru) is a homemade soup that origins from Japan.
This soup is consisted of broth (clear soup) called “dashi”.
Japanese prepare this soup by cooking the water (but the water must not boil), adding kombu algae, shiitake mushrooms, tuna (fermented) and pieces of dried sardines. There is also dashi powder, but if you cannot find it, the soup can be cooked without it, only with algae.
The Japanese claim this soup, which is a rich source of vitamins and minerals, rejuvenates the skin and regulates blood pressure.
Some studies have shown that regular consumption of this soup significantly reduces the risk of breast cancer.
Beginners in the preparation of miso soup should be careful with the ingredients, especially when it comes to algae because some algae contain a large amount of arsenic, which can be dangerous to health.
Miso paste, or fermented soybean paste, is effective in protection against radiation and is an excellent source of calcium. It is also good for the stomach and can facilitate menstrual pain as well.
Today, most Japanese begin their day with a hot bowl of miso soup. This soup has sweet-salty taste, and can be used in many recipes. The color can vary from light yellow to dark brown, depending on the ingredients.
10 benefits of the miso soup:
1. Reduces the risk of breast cancer, prostate cancer, lung cancer and colon cancer
2. Rejuvenates useful probiotics in the intestines
3. Strengthens the blood
4. Contains all essential amino acids
5. Great source of vitamin B, especially B12
6. Stimulates secretion of digestive stomach fluids
7. It helps in the process of digestion and assimilation of other food in intestines
8. Protects against radiation
9. It is rich in antioxidants which protect from free radicals
10. It strengthens the immune system and helps when it comes to educing the level of LDL cholesterol.