Derishasu Miso Soup

Miso is a rich, salty condiment that characterizes the essence of Japanese cooking. Miso soup is one of the easiest soups to make. You can buy Miso paste in a health food store or grocery store. It’s as easy as a simple liquid cup of soup or a symphony of ingredients for a filling main course soup.

Traditionally, the Japanese begin their day with a bowl of homemade Miso soup. They also use Miso to flavor a variety of foods in other meals throughout the day. To make Miso, soy beans and sometimes a grain such as rice or wheat are combined with salt and a mould culture, called koji and then aged in cedar vats for 1-3 years. The addition of different ingredients and variations in length of fermentation produce different types of Miso that vary greatly in flavor, texture, color and aroma.

For centuries, preparation of Miso was a form of art in Japan. Miso was praised for its unique medicinal properties. Current research supports its use as a therapeutic aid in the prevention and treatment of certain cancers, radiation sickness, heart disease and hypertension (high blood pressure).

Miso does have a relatively high sodium content; however, it is not sodium alone in the diet that affects blood pressure, but a balance of all the essential elements including chloride, potassium, calcium and magnesium. For example, adding potassium to the diet helps to relax blood vessels and remove sodium from the blood, showing the same effect as reducing sodium in one's diet.

Japanese studies show that Miso soup can reduce blood pressure, as well as prevent it from occurring in people with normal blood pressure rates. This is due to its inherent natural constituents including several minerals, isoflavones, saponins, soy protein (partly digested) and live enzymes (in non-pasteurized miso).

The color of Miso can be a good indicator of its strength of flavor and saltiness. Generally speaking, the lighter in color, the sweeter it is. There are exceptions to this rule, but if you are confronted with a selection and don’t know which to choose, here is a useful guide.

Miso comes in four forms: red, white, barley, and soybean.

Red Miso is made from equal portions of white rice, soybeans, and barley. The end result is a reddish brown product with a high protein count.

White Miso also blends a mixture of white rice and soybeans, but a higher concentration of white rice is used. This type of Miso is typically lighter in color and has a shorter shelf life than red Miso.

Barley Miso is made from a blend of barley and soybeans. It's the cheapest Miso to make, and consequently quite popular.

Soybean Miso is made solely from soybeans, yeast, and salt. This type of Miso has a very long fermentation process. It contains the highest levels of protein and the lowest percentage of carbohydrates.

Choose Miso as an appetizer or a main course and when you do, know you are drinking a nutritious liquid that your body will thank you for.

Simple Miso Soup

Makes 8-10 servings

• In a large pot bring to boil 8 cups of filtered water.
• Reduce heat to simmer.
• Add ¼ cup either: wakame, kelp (shredded) or dried nori (cut in small pieces). Simmer for 5 minutes (the longer you simmer the seaweed, the less of a salty fishy flavor it will have).
• Add 3 heaping tablespoons Miso paste.
• Simmer until Miso paste has dissolved (it’s best not to boil the Miso, as this will ruin some of its healthy properties as well as change the flavor of the soup)
• Add ¼ cup Bragg’s liquid soy (optional)
• Add one cup medium/firm tofu (cut into small cubes)
• 6 green onions, sliced (approximately one cup).
• Simmer for 20 minutes and serve.

Serving suggestions

For a heartier main meal soup add any or all of these

• Shrimp
• Clams
• Scallops
• Buckwheat noodles
• Spinach
• Dried mushrooms
• Japanese radish
• Bean sprouts

Or any other ingredients that you enjoy!

Derishasu!

Bon Appetite!...TKH