The Journal of the National Cancer Institute vol 95 Issue #12 says, “Miso soup consumption linked with up to 50% reduced risk of Breast Cancer”. Miso is a delicious fermented food that has been eaten in China and Japan for many centuries.
Today it is a favorite of health minded people in the West because of its many anti-aging benefits. Miso and other fermented foods and drinks help build up the inner ecosystem and assure the digestive tract is amply supplied with beneficial bacteria. These bacteria help digest, synthesize, and assimilate nutrients so necessary for good health and anti-aging. They also strengthen the immune system, keeping it at the ready to fight infection and cancer including reduced risks of breast, lung, prostate, and colon cancer, and protection from radiation. Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer.
Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant activity gives it anti-aging properties. You can buy miso at your local health food store or whole foods.
Miso soup is absolutely delicious and easy to make. Next time you have the sniffles skip the chicken soup and make this awesome miso soup instead!
Many Americans have never heard of Wakame or Kombu. Wakame and Kombu are sea vegetables! They are delicious. They look strange when all dried in the package you buy them in, but put them into water and in minutes they turn a beautiful green color! I LOVE the texture of wakame and the way it tastes! They are very inexpensive as well!
Wakame is a high-protein, high calcium seaweed, with carotenes, iron and vitamin C. Widely used in the Orient for hair growth and luster, and for skin tone.
Miso soup recipe
- 1 piece Kombu to make the Dashi (Japanese stock)
- 2 scallions sliced
- 1/4 cup miso paste
- 1/2 package of medium/firm tofu (pressed between towels to remove water and cut into little cubes)
- 1/4 cup wakame
- First, measure 6 cups water into a medium saucepan. Add 1 piece of Kombu and let it soak for 20-30 minutes. Slowly bring the water with Kombu to a boil and remove the Kombu. You now have Japanese soup stock.
- Add chopped scallions, tofu and wakame to the pot and let simmer for a few minutes.
- Take the saucepan off the burner and remove about a cup of the stock into a bowl. now stir in the miso paste until dissolved.
- Slowly add the miso back into the soup and try not to bring it to a boil. You should never boil miso because heating it above a certain temperature destroys the beneficial enzymes.
Note: You can add shiitake mushrooms or your favorite mushrooms, cabbage, soba noodles ect.