Healthy benefits within reach: The overlooked power of miso soup

Japanese cuisine should serve as a model for culinary traditions worldwide. The benefits of consuming various dishes from the Land of the Rising Sun are extraordinary, and nutritionists and doctors cannot stop praising them. Only positives? That would be too good to be true. As we all know, the same dishes are usually costly. However, a simple solution can be summed up in two words: miso soup.

You can find miso soup in every restaurant serving Japanese cuisine. And although it is usually the cheapest item on the menu, it is probably the healthiest. Sushi made from heavily sweetened rice, farmed salmon, and low-quality tuna pale in comparison. But let's look at this matter from the beginning.

Today's protagonist — miso soup — is made from fermented soybean paste, produced with the help of the famous Koji fungus, Aspergillus oryzae. Although there are many kinds of miso paste, in most restaurants, miso soup is made from its white, slightly sweeter variety. The dish's taste is distinctly salty but contains traces of umami.

The first and most crucial benefit of miso soup for the body is its high probiotic content. The fermentation processes and the results from them—which we are familiar with from our Canadian pickles—are pure health: positive effects on the intestines, enhanced immunity, and improved digestion.

Additionally, miso soup helps regulate blood pressure and cholesterol levels. The dish contains many vitamins and minerals and has also been studied for its anti-cancer properties. The conclusions? Surprising. Miso soup slows the development of breast cancer and reduces the risk of stomach cancer. According to specialists from Hiroshima University who conducted the study, miso paste with a long fermentation period, extending to six months, is particularly beneficial for this aspect of human health. Considering this, it is good to stock up on white and dark miso.