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miSO Easy To Make
Miso is a delicious fermented food that has been part of a Japanese culinary staple for many centuries.
I am so motivated to have you frequently consume this simple, easy, delicious dish that is jam packed with minerals that I made a video for you. You may view it on my Youtube channel. Like it if you wish, make a comment and share.
Today it is a favorite of health minded people in the West because of its many anti-aging benefits. It is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice, barley, or other ingredients. It is high in protein and rich in vitamins and minerals. An all-purpose seasoning with a rich, hearty, often meatlike flavor and aroma, miso can be used (often like a meat stock or bullion) in the preparation of soups, sauces, dressings and other foods as described in The Book of Miso (Shurtleff and Aoyagi, 1981).
Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.
Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.
In a medium safe saucepan, bring water to a low simmer.
Add a little of that hot water with the Miso paste in a small separate bowl, whisk until smooth and set aside. This will ensure that the miso paste won’t clump when added in to the soup. I like to use Miso Masters brand of Miso paste.
Add the sea vegetable flakes and simmer for 3 minutes. I use Wakame from Main Coast called Alaria Wild Pacific Wakame. It is not in flake form. I just place in blender and create flakes.
Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso if desired. Serve warm.
When ready to consume your soup then add the well whisked Miso paste from step 2. This way, you keep the nutrients of Miso live.
12 Benefits of Miso:
1. Contains all essential amino acids, making it a complete protein.
2. Stimulates the secretion of digestive fluids in the stomach.
3. Restores beneficial probiotics to the intestines.
4. Aids in the digestion and assimilation of other foods in the intestines.
5. Is a good vegetable-quality source of copper manganese and a good source of vitamin K, protein, zinc, phosphorus, dietary fiber, omega-3 fatty, B vitamins (especially B12).
6. Strengthens the quality of blood and lymph fluid.
7. Reduces risk of cancers for breast, prostate, lung and colon.
8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
9. Strengthens the immune system and helps to lower LDL cholesterol.
10. Is high in antioxidants that protect against free radicals.
11. Helps preserve beautiful skin - miso contains linoleic acid, an essential fatty acid that helps your skin stay soft and free of pigments.
12. Helps reduce menopausal complaints - the isoflavones in miso have been shown to reduce hot flashes because it is able to fill estrogen receptors and produce some of the actions of estrogen in the body.
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