Miso is a fermented food and fermented foods are known for strengthening the immune system and also the digestion. Miso is generally made of fermented soya (hatcho miso), brown rice (genmai miso) or barley (mugi miso). Regardless of which you go for, it’s loaded with good bacteria. For strong digestion, it is essential to have these in abundance, and without strong digestion you can’t have great health. As well as supporting great digestion, miso also cleanses and detoxifies – helping to eliminate pollutants from the bloodstream – and boosts immunity. Miso has anti-cancer properties. It contains the phytochemical genistein which has been researched for its ability to cut off the blood flow to cancerous tumours. Miso is known to protect against heavy metals and radiation due to the presence of dipicolonic acid, an alkaloid that chelates heavy metals and discharges them from the body. The best way to get miso into your daily diet is by making a fresh batch of miso soup every morning. I feel great on a large serving with breakfast, and another cup or two later in the day. (Full Article: http://www.sarahbesthealth.com/the-magic-of-miso/)

 

Try this basic Miso Recipie-

Ingredients:

  • 4 cups water
  • 1/3 cup miso
  • 3 green onions (scallions), chopped
  • 1 tbsp shredded nori or wakame seaweed
  • 1/2 block firm silken tofu, cut into 1 inch cubes
  • dash soy sauce (optional)
  • 1/2 tsp sesame oil (optional)

Preparation:

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup.