I just want to put miso in all my dishes, it’s fiercely delicious, sharp, super healthy and hydrating. I wish I can put that paste all over my body my toothbrush my hair. Yeah this is how much I love it!!!

In ancient China and Japan miso has been widely used for health and anti-aging purposes. Miso is a fermented soy that fully packed with living enzymes, nutrients and antioxidants. Raw miso wards off harmful bacteria and provides friendly microflora for the health of your inner ecosystem.

Today miso soup is the most common way we eat miso, having a bowl of warm miso soup sooth you. However, 99% of the miso soup you get in Japanese restaurant is added with MSG, a flavor enhancer which leads to many negative effects in a body. One of the negative effect of MSG is causing inflammation on the body that caused stiffness and pain. The MSG is added in the ingredient – dashi, the simple secret in miso soup. Even you get dashi in a health food store, it’s often added MSG in a hidden form Yeast Extract.

So for us the make the healthiest homemade warming miso soup, we can make our own dashi. You can always put the dashi in other soup to replace chicken broth.

Benefit of Miso

  1. Super anti-oxidant, protect against radiation exposure.
  2. Facilitate the absorption of calcium and other minerals.
  3. Helps preserve beautiful skin – contains linoleic acid, an essential fatty acid that slow down your skin again and helps your skin stay soft.
  4. Sooth and aid acidic stomach.
  5. Antiviral
  6. Very alkalized

Dashi Recipe

Ingredient:

  1. 1 – 5 x 4 inch piece kelp or kombu
  2. 4 1/2 cups – cold water
  3. 1/3 cup – dried bonito flakes

Direction:

  1. Put the kelp or kombu and water together to almost boil. Immediately remove from the heat.
  2. Stir in the dried bonito flakes.
  3. Let stand until the flakes begin to sink, 2-3 mins. Remove the kombu. Strain and let cool . Keep in refrigerator and use within 4-5 days or freeze for up to a month.

Miso Soup Recipe

Ingredient

  1. 1/2 cup – dashi
  2. 5 cup – water
  3. 4 tbsp – miso (dark or light)
  4. 8 ounce – silken tofu
  5. 1 cup – mushroom
  6. 1 tsp – toasted sesame oil
  7. Handful – green onions
  8. Handful – wakame seaweed

Direction

  1. Boil water over high heat.
  2. Stir in dashi, tofu and mushrooms, or any vegetables you prefer. Reduce heat to medium and simmer covered for 2-3 mins.
  3. Soak the wakame seaweed in cold water for 5-10 mins
  4. Place miso in a bowl, add a little of the broth from the soup, stir into a smooth paste. To keep the living enzyme in the miso, DO NOT boil the miso.
  5. Drizzle a few drops toasted sesame oil. Add the wakame seaweed and green onions upon serving.

stay healthy,

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