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About Miso Soup

Unlike the thick stews of the United States, the tradition of Japanese cuisine is to create soups that are thinner and more delicate in flavor. A case in point is miso soup, a delicacy that is made from miso paste and other ingredients and is commonly served both in Japanese and western restaurants. The exact recipe for this soup changes dramatically from region to region and a visitor to Japan will find variations that are very different from one another. The reason for these changes is the specific miso paste that is used to make the soup.

Miso paste is the essential foundation of any good miso soup. Known as a traditional ingredient in many Japanese cuisine dishes, miso is made from a combination of soybeans, barley, and fermented rice, but can also have other components. The miso paste used to make soup can be divided into three main categories of red, white, and mixed that can be further sub-divided into variations for individual regions of Japan. It is the specific formulation of the miso paste that gives the soup its character and distinct regional taste.

Even though miso soup is notably high in sodium levels, there are many excellent health benefits to be gained from including it into a person’s normal diet. A single cup of the soup will give a person nearly 60% of their daily recommended fiber intake and around the same percentage of protein consumption as well, including valuable amino acids. In addition, the soup is full of omega-3 and omega-6 fatty acids, which have been proven to be effective in improving a peson’s health. While the benefits of the soup are numerous and varied, it is important for a person to also combine vegetables, tofu, or other ingredients into the mix to get the full benefits of the dish.