A simple dish, miso soup is a traditional Japanese soup that is revered for its nutritional value and its many health benefits. It is believed that miso soup detoxifies the body, prevents certain cancers, increases mental focus and improves digestive and heart health. Usually made from miso, vegetables and tofu, miso soup contains protein, trace minerals and a variety of other nutrients.
Miso
As the main component of miso soup, miso is known for its unique flavor and its many health benefits. Miso is a paste with a salty taste and buttery texture that can be made from fermented rice, barley or wheat. However, it is most commonly made from fermented soybeans. The color, taste, texture and saltiness of miso varies depending on the ingredients and the fermentation process. A commonly used seasoning in Japanese cooking, miso is low in saturated fat but rich in vitamin K, amino acids, antioxidants, vitamin-B complexes, protein, copper, manganese and zinc.
Nutrients
Miso has an extremely high sodium content — 1 tbsp. contains an incredible 28 percent of the daily recommended intake of sodium. However, small amounts of miso can still provide the body with many essential nutrients. For example, 1 tbsp. of miso contains around 40 calories and 3 g of protein. In a daily diet of 2,000 calories, one serving, or 1 tbsp., of miso is a reliable source of several essential, trace minerals, amino acids and B vitamins.
Trace Minerals
The zinc that miso provides is critical for wound healing and healthy immune function. It has been known to help shorten the length of colds, support reproduction health, and it is necessary for normal growth and to maintain sense of smell and taste. Copper and manganese are enzyme co-factors that play an important role in energy production, antioxidant defenses, as well as the growth and maintenance of bone, connective tissue and organs. Copper is also necessary for assisting iron, which miso also contains a small amount of, in hemoglobin synthesis and the formation of red blood cells.
Health Benefits
The Japanese have long touted the health benefits of miso soup. There is evidence that the organic compounds found in fermented soybean-based foods, like miso, may help prevent certain cancers including breast cancer. The antioxidants found in miso soup also seem to contribute to a person’s overall health and long-term well-being. Miso soup is also a source of several digestive enzymes which seem to protect the stomach lining, decreasing the likelihood of gastric disorders like ulcers. The dietary fiber and microbes found in miso can act as a body cleanser, purging toxins and harmful bacteria from the intestines.
Miso Soups
The taste and nutritional benefits of miso soups depend greatly on the type of miso, type of stock and the additional ingredients used to make the soup. The most basic Japanese recipe for miso soup includes dashi, a Japanese stock, wakame seaweed, tofu, miso, green onion, ginger and a few Japanese spices. However, miso soups have also been known to combine a wide variety of root vegetables, seasonal vegetables, bean curds, seasonings and, occasionally, meat or seafood. Each of these ingredients brings its own distinctive flavors, health benefits and nutritional values, making each pot of miso soup unique.
Making Miso Tasty 