Miso soup: The secret to health and longevity revealed

Miso soup, regarded as an elixir of health and longevity in Japan, is a dish that not only delights the palate but also supports health. Present in the daily diet of the Japanese for centuries, it's gaining increasing popularity worldwide, mainly due to its numerous health benefits. Prepared with fermented miso paste, this soup is noted for its rich umami flavour and the flexibility to adjust ingredients according to the season and personal taste. Let's dive deeper into this remarkable soup that plays a crucial role in Japanese cuisine.

The core of miso soup is miso paste—a fermented blend of soybeans, barley, or rice, combined with sea salt and Koji mould. The fermentation process imparts miso paste with its distinctive umami flavour, which is rich and complex, making it difficult to compare with other flavours. The taste of miso paste varies based on several factors, such as the type of grains used, fermentation time, and other components. The longer the fermentation, the darker and more intense the flavour of the paste.

Miso soup is not just a culinary delight—it’s also a vitamin and mineral powerhouse. Regular consumption of miso soup offers many health benefits:

• Boosts the immune system: The probiotics it contains strengthen gut flora, leading to better overall immunity.
• Acts as an anti-inflammatory: With its antioxidants, miso soup helps fight free radicals and protect cells from damage.
• Regulates blood pressure: The potassium in miso soup helps lower blood pressure.
• Supports bone health: Miso soup is rich in calcium, essential for building strong bones and teeth.
• Aids digestion: The enzymes in miso paste assist in digesting proteins and fats.

Preparing miso soup is quite simple. Bring dashi broth to a boil, add miso paste, favourite ingredients (such as tofu, wakame seaweed, shiitake mushrooms, and vegetables) and cook for a few minutes.

Basic ingredients for miso soup:

• miso paste,
• dashi broth,
• wakame seaweed,
• tofu,
• shiitake mushrooms,
• green onions,
• soy sauce.

Preparation:

1. Bring dashi broth to a boil.
2. Add sliced tofu, wakame seaweed, and shiitake mushrooms.
3. Cook for 3-4 minutes.
4. Dissolve the miso paste in a small amount of hot broth and then add it to the main pot.
5. Season with soy sauce.
6. Serve hot, garnished with scallions and sesame seeds.

Miso soup is a dish that blends simplicity with a richness of flavours and nutritional value. Thanks to ingredients like fermented miso paste and dashi broth, it is not only delicious but also incredibly healthy. In Japan, this soup is served almost daily, underscoring its importance in the local diet.