Miso soup

Traditionally used by the Japanese at breakfast, miso soup is prepared - as its name suggests - from miso.The food that is pronounced "misso 'is obtained from soy beans steamed and mixed with salt water, which is added grains of rice, barley or wheat before sowing the mixed with the "koji" containing a fungus that goes stimulate fermentation.
This preparation is then aged for a period ranging from three weeks to three years. Over time, under the action of yeasts and natural bacteria, grains and beans degrade amino acids, fatty acids and simple sugars easily digestible, which gives miso obtained power feeding and stimulating.
In China, miso has been known for about 2500 years and it would spread to Japan in the seventh century with the expansion of Buddhism to eventually become a staple of Japanese cuisine. Still, Asia, manufacturing is an art whose importance is reminiscent of wine or cheese in Europe.
Very easy to use, this fermented dough taste very salty can be used as a condiment in Asian cuisine or as a basis for making sauces or soups, but for making the famous miso soup it is the most used.
The latter is obtained by boiling the water in which it incorporates various ingredients such as tofu, wakame or kombu seaweed, boiled beef sliced ​​into strips, spring onions. Then stirred into the broth mixture basic miso soup called "dashi" into which pieces were boiled seaweed and dried fish. Finally, after lowering the temperature below the boiling point, it remains to add one or two tablespoons of miso and ensure that the mixture does not boil before serving.



 
This miso soup is a pleasant way to enjoy the health benefits brought by the consumption of miso. Indeed, miso is a living food rich in protein, containing all essential amino acids and vitamins of group B. In addition, if you choose unpasteurized from rice or barley organic, we use his wealth in lactobacilli and enzymes. Also, traditionally, Chinese medicine recognizes the power of miso strengthen the functions of stomach, stimulate appetite and prevent cancers. And nowadays, many naturopaths agree that consumption of miso soup can also prevent high blood pressure, reduce allergies, reduce intoxication by alcohol and tobacco exert antioxidant action and thereby improving the durability.
So do not hesitate to use this elixir of health, however it must be done without excess because of its high salt concentration. Finally, to best benefit of all its properties, must prefer a traditional miso making a miso manufacturing.