Miso soup is a typical and quite popular dish in Japanese cuisine, which in recent years has been gaining importance in Western cuisine. The secret to the success of miso soup is due, among other things, to to its unique flavor and great health benefits.
In the following article we are going to talk to you in detail of the properties of miso and how to make an authentic miso soup.
Properties of miso soup
Miso is a typical Japanese condiment that is made from of fermented soybeans, salt and koji. Cereals such as rice or barley are usually added to produce different kinds of miso. For hundreds of years, miso has been an essential component in the Japanese diet, and its fermentation process will contribute to its beneficial health properties.
Excellent source of probiotics
The fermentation of miso will produce probiotics, which are bacteria that are beneficial for the digestive system. Probiotics help maintain a healthy balance of bacteria in the intestine, which improves digestion itself.
Rich in nutrients
Miso is a rich source of protein. It also contains vitamins such as vitamin B12. In addition, it is rich in minerals such as iron, calcium and magnesium, essential for bones and muscles.
Low calories and fat
Miso is low in calories and fat, which makes it a perfect ingredient when making healthy and light dishes. On the contrary, it should be noted that miso has high amounts of sodium, so it should be taken with some moderation if you have tension problems.
Great antioxidant
Miso contains antioxidants that can help fight damage caused by free radicals. These antioxidants will help delay the signs of aging.
Good for cardiovascular health
Miso may have benefits regarding to cardiovascular health. The presence of isoflavones will reduce the risk of heart disease, and the probiotics in miso help maintain good cholesterol levels in the body.
How to prepare a good miso soup
If you want to make a delicious miso soup you should take good note of the following ingredients:
- Dashi. This is a traditional Japanese broth that is the base of miso soup. It is usually made with kombu (seaweed) and katsuobushi (dried bonito flakes). Instant dashi can be easily found in stores specializing in oriental food.
- miso. There are different types of miso, such as white miso (shiro miso), red miso (aka miso), and mixed miso (awase miso).
- Tofu Tofu is added to miso soup to add protein and texture to the dish.
- Green onion. To give the soup a fresh and crunchy touch.
- Wakame seaweed. This type of seaweed will provide a marine flavor and a soft texture to the soup.
Preparation of miso soup
- The first thing to do is prepare the dashi. You can choose for instant or do it yourself. In this case you should put kombu in water and leave it for about 30 minutes. You must then heat the water and remove when it is hot. Add katsuobushi and let sit for a few minutes before straining everything.
- The next step is to take wakame seaweed and put it in water to rehydrate it. Heat the dashi over medium heat. Next, put a small amount of miso in the broth and dissolve well. Then, add it to the hot dashi and stir. It is important not to boil the soup after adding the miso, in order to preserve the probiotics.
- Finally you must cut diced tofu and add them to the soup. Also add the rehydrated wakame seaweed. Chop the green onion and add to the soup to give it a crunchy touch.