How to Make Miso

Miso is an alkalizing puree made from soybeans, fermented barley, garbanzos or rice and sea salt which are aged together for several months to several years.

It is used for soups, pickling, sauces and spreads, and salt replacement in cooking.

Miso can also be a coffee replacement in the morning.

Making Miso

Use 1 cup of water per serving and bring to a boil then turn off the heat. Stir in a small handfull of bonito flakes and let them sit for a few minutes and then strain liquid. They impart a smoky, rich flavor.

Meanwhile, soak wakame sea vegetable (1 1/2-inch piece per person) for 5 minutes and then cut into small pieces. If you want to use vegetables, cut them into small pieces too.

Add vegetables and wakame to the strained broth. Reheat and simmer for 2 to 4 minutes until vegetables are soft and edible.

With a wooden spoon or whisk, dilute 1/2 to 1 flat tsp. of miso per cup of broth in a small bowl with a just enough water to make a liquid paste.

Add the diluted miso to the pan of broth and heat just to simmering on a low flame. DO NOT BOIL as it will destroy the live beneficial bacteria.

Top with slivered scallions or chinese parsley. Enjoy

Health Benefits

Miso contains living enzymes and probiotics that aid digestion, strengthens the blood, and provide a nutritious balance of complex carbohydrates, essential oils, protein, vitamins and minerals.

Miso also contains zybicolin, a compound that combines with radioactive substances and excretes them through the bowel.

A report form Japan’s National Cancer Center on a nationwide medical study showed that people who ate miso soup every day had lower rates of cancer and heart disease.