How to Make Miso Soup
Why we serve miso soup every evening at Samahita.
Simply put, miso soup is good for you! It’s probiotics in a bowl. Probiotics (good bacteria) are essential for a healthy gut, helping to balance your gut microbiome (bacteria in your intestines, gut flora). The gut flora influences the function of various internal organs, such as your skin, lungs, breasts and liver. Good gut health is known to be linked to our overall mental and physical wellbeing, SO, we want to take care of our gut.
Many people suffer from bloating, gut upsets, pain and bad digestion, and think this is ‘just the way it is’. This is not normal and not healthy and doesn’t have to be this way. Ensuring we have good probiotics on a daily basis is one sure way to improve the health of the gut and to help with these issues that many suffer from.
Adding miso soup to your diet is a simple yet powerful healing food to bring about balance.When consuming miso soup, you may experience health benefits such as;
Better immune function due to a healthier gut from an improvement to microbiome. The health of your microbiome could be a link to health conditions such as, obesity, depression, chronic fatigue syndrome, Parkinson’s, allergies and cancer.
- Improved digestion – probiotic properties support gut microbiome. Improved microbiome means, better digestion and nutrient absorption in the gut, also helping with energy regulation.
- better immune function – the gut is the main residence of the immune system, so, healthier gut means healthier immune function.
- support for cardiovascular – may help lower heart rate, even though there are high amounts of sodium. Studies have shown that
- nutrients – to support and increase the health of the body with iron, calcium, potassium, protein, and B12.
Miso is fermented soyabeans, miso soup is dashi kombu (dried kelp) and miso. Nutrients found in miso soup are, zinc, copper, protein and manganese.
How to make miso soup.
- 4 cups of water
- 1/2 cup of bonito flakes
- 1 4-inch piece of dashi kombu (dried kelp)
- 1 tsp of dried wakame seaweed
- 3 Tbl of miso paste
- 1/4 cup chopped green onions
Put the water in a large pot on low heat
Add the kombu and cook until it starts to simmer
Stir in the bonito flakes until combined
Remove the pot from the heat and let it sit for 5 minutes
Strain the mixture. Set aside.
Heat 3 ½ cups of mixture (dashi) on medium heat. Add the wakame seaweed and stir until combined.
Put 1 cup of dashi in a small bowl and mix in the miso paste. Pour the mixture back into the pot. Stir until soup is warmed through.
Add the green onions as garnish. Serve.
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