A warm bowl of miso soup can treat your nervous, immune system, improve bone health, alleviate factors that contribute to chronic diseases, and delay early aging.
It is rich in vitamins, minerals, proteins, and antioxidants. As part of yout diet, it will protect your body from internal and external health-damaging elements.
Miso soup is associated with the Japanese and Chinese cuisine for centuries. The ingrediends are plenty and nourishing such as koji, sea salt, soybeans, rice and other grains after fermenting them for three months to 3 years. The taste is sweet and salty and its light yellow color indicates low fermentation whereas the soup gets darker if fermented for a longer period. It contains various roots vegetable and leafy greens making it a healthy meal.
The recipe below uses ingredients which are easy to find in any supermarket even though you may live somewhere else than China and Japan.
Ingredients
- 750 ml organic chicken or vegetable stock
- 3cm piece of ginger
- 2 cloves of garlic
- 1 fresh red chilli
- ½ savoy cabbage
- 1 carrot
- 2 tablespoons miso paste
- low-salt soy sauce
- 100 g silken tofu
Preparations
Pour the stock into a pan and bring to the boil. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted. Stir in the miso paste and a good splash of soy sauce to taste. Add the tofu and let it stand for a few minutes before serving.