May 30, 2021
People in Japan start their days with a cup of miso soup, which is said to aid digestion and energise the body. Miso paste is prepared from fermented soybeans and grains and includes millions of beneficial bacteria, making it a common element in Japanese and Chinese diets. Miso comes in hundreds of varieties, each of which is associated with regional cuisines, identities, and flavours.
Because it provides an instant flavour base, the protein-rich paste is extremely popular. All kinds of meals, including soups & broths, salad dressings, vegetables, stews, glazes, and marinades, benefit from the addition of the fifth taste, known as “umami.” Yes that desired umami flavour you hear all the chefs talk about.
Miso is rich in essential minerals and is a good source of various B vitamins, vitamins E, K, and folic acid as well as vital minerals such as copper, manganese, and zinc. As a fermented food, miso nourishes the intestines with beneficial bacteria that help us stay healthy and happy; good gut health is linked to our general mental and physical health. 🙌🏻
Due to the fermentation process, miso is rich in enzymes. Fermentation increases the number of beneficial bacteria in foods. By consuming fermented foods, you add beneficial bacteria (known as probiotics) and enzymes to your overall gut flora and are thought to aid a wide variety of health problems, especially for the digestion, absorption, assimilation of nutrients and strengthen the immune system.
Miso has a high salt content and should be used in moderation, with no more than 6 grammes per day.
There has been a lot of study done on the health benefits of eating soy products. Despite the fact that miso is manufactured from soy beans, the amount taken is insignificant and unlikely to have a significant oestrogenic effect.
Soybeans that have been genetically modified (GM) are commonly used in the production of soy products. Check the label to ensure that the miso is made from organically farmed, non-genetically modified soy beans. If the miso is gluten-free, it will be stated on the label.
Tofu, like many soy dishes, has its origins in China. It was discovered over 2000 years ago, according to legend, by a Chinese cook who accidently curdled soy milk when he added nigari seaweed. Tofu was first introduced to Japan in the ninth century and was originally known as ‘okabe.’ It wasn’t until 1400 that its contemporary name was coined. Tofu was introduced to Western countries in the 1960s as a result of a growing interest in healthful eating.
It’s made by curdling fresh soya milk, squeezing it into a solid block, and cooling it, just like typical dairy cheese. The whey is removed, and the curds are pushed together to form a strong link.
Tofu is high in anti-inflammatory and antioxidant phytochemicals, making it an excellent anti-inflammatory food. In addition to fibre, potassium, magnesium, iron, copper, and manganese, tofu is a rich source of ‘complete’ protein, which means it has a well-balanced amino acid profile. Talk about a one-stop shop for food and when you combine them…you have Miso Tofu Soup!
Add fresh asian mushrooms like oyster or shitake and your favourite greens like broccoli to make it even more delicious and nutritious.
Nutrition composition will vary depending on the exact ingredients used. This nutrition analysis is a guide only.
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