Miso means ‘fermented beans’ in Japanese. Miso soup is a traditional Japanese soup, commonly consumed as a breakfast food in Japan. A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. The soup is usually served as a starter in Japanese cuisine and is known for its umami flavor and health benefits.
Ingredients:
The basic ingredients for miso soup include:
- Dashi: a broth made from kombu seaweed and bonito fish flakes (vegetarian/vegan options available)
- Miso paste: a fermented soybean paste that adds flavor and richness to the soup
- Tofu: a protein-rich ingredient that is often used in miso soup
- Wakame: a type of seaweed that is high in nutrients and adds texture to the soup
- Green onions/scallions: a flavorful ingredient that is commonly used in miso soup
- Other optional ingredients may include sliced mushrooms, carrots, daikon radish, spinach, and other vegetables.
Health Benefits:
Yes, miso soup is generally considered a healthy food. Miso paste, which is a key ingredient in miso soup, is made from fermented soybeans and is a good source of protein, vitamins, and minerals. Miso paste also contains probiotics, which are beneficial bacteria that can improve gut health and boost the immune system.
Additionally, miso soup is typically low in calories and fat, making it a good option for those who are watching their weight or looking to maintain a healthy diet. The various ingredients in miso soup, such as tofu, seaweed, and vegetables, also provide additional nutrients and health benefits.
Miso Soup Recipe:
Here is a simple recipe for miso soup:
Preparation steps:
- Bring the dashi broth to a boil in a pot.
- Add the cubed tofu and simmer for 1-2 minutes.
- Add the wakame and simmer for another 1-2 minutes.
- Remove the pot from the heat and add the miso paste, stirring until it has dissolved.
- Divide the soup into bowls and top with sliced green onions/scallions.
Enjoy your homemade miso soup! 