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Miso soup

Drinking miso soup is a Japanese tradition which is still much alive. Most of the miso produced in Japan is used for the preparation of miso soup. Miso soup is very popular because of its rich taste, short preparation time and health benefits. It is considered essential for good health and longlivety. For most Japanese the word "miso" and "miso soup" are synonyms. 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 the Western world, soup is eaten with dinner or lunch but in Japan, miso soup is most often eaten during breakfast. Since the 1960s miso soup was introduced in the Western world by health conscious people.

Miso soup reduces risk of breast cancer!

According to Japanese researchers, eating three or more servings of Miso soup every day could cut women's risk of developing breast cancer.
Miso soup contains isoflavones, chemicals which mimic the action of the female sex hormone oestrogen. Isoflavones are believed to prevent breast cancers developing by blocking the cancer-causing effects of oestrogen. The researchers concluded that consumption of miso soup and isoflavones, but not of soy foods, was inversely associated with the risk of breast cancer.

How to make miso soup

The Japanese make miso soup by cooking vegetables in dashi (stock made with seaweed and dried sardines), adding fried tofu cubes and adding miso (one tablespoon per serving). The miso soup is brought to boiling point and then enjoyed. In the Western world miso soup is mostly prepared from instant miso soup. This type of miso soup is not as delicious as one you would make yourself.

This is recipe to make miso soup:

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.

Itís important never to boil the soup after adding the miso because it will spoil the miso flavour.


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