Miso Soup Recipe (Super Easy!) - Hungry Huy (2024)

FAQs

Is too much miso soup unhealthy? ›

It depends on how much and which kind of miso paste is used to make the soup. If you buy packaged miso soup, compare and read labels to see how much sodium is in a single serving. Eating too much sodium can raise your risk of health problems, including high blood pressure, heart disease, and stroke.

Miso soup is deceptively simple. It contains just a handful of ingredients: fermented bean paste (a.k.a. miso), vegetables, and hot water or stock. Heck, you don't even have to use tofu (although if you do, make sure it's the right kind; more on that in a moment).

With thousands of master miso makers across Japan, miso forms a rich culture and can be thought of like beer in that each region of Japan has a slightly different flavour, strength, colour, and taste of miso. As a general rule, the darker the miso, the longer it has been fermenting and the stronger the taste will be.

Don't Kill the Probiotic!

It is super simple to make and consists of only two ingredients (although you can add more if you like) and the only thing you need to remember is to not heat the water above 115 degrees. The lower temperature will preserve all the probiotics and keep them from being destroyed by high heat.

Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.

Boiling miso can harm the probiotic bacteria. At temperatures above 115 degrees Fahrenheit these delicate bacteria are destroyed. We recommend adding miso paste to soups just prior to serving.

*STIR MISO to preserve the beneficial bacteria – stir the miso paste into your cup of hot water instead of pouring boiling water over the miso as high heat can destroy the healthful bacteria; this simple technique will help ensure you get maximum “nu*tritional bang for your bite.” MISO is fermented soybean paste.

Hikari Miso, Organic Miso Mild Sodium Miso

This product is even healthier than others as it has less sodium. It is also the traditional Shinshu-style made from organic rice and soybeans, and has a yellow color. The high koji ratio creates a mild and sweet taste.

The base of any great miso soup is its liquid component. In lieu of dashi, a homemade vegetable broth can be used. Not only does this serve as a dashi substitute, but it also adds a layer of flavor complexity while keeping the dish plant-based and accessible to those on a vegetarian or vegan diet.

How to tell if miso paste is bad? ›

When miso goes bad, its flavor also changes. It becomes more sour and astringent. If the taste has changed from when you purchased it, it is evidence that it has gone bad and you should stop eating it. To avoid food poisoning, do not eat miso that has a sour smell, sour taste, or mold growth.

Miso soups ADDS to your body rather than taking something away, in your weight loss plans meaning helps to create a safe and supportive way to manage your diet. We do not recommend eating ONLY miso soup as a meal, please enjoy with fresh salads, sushi and a light sandwich for a balanced meal.

Improves digestion: Because miso is high in probiotics, it helps the body maintain healthy bacteria levels. This bacteria contributes to digestive health, reducing gas, diarrhea, bloating and constipation.

Miso consumption is generally safe for most people. However, it does contain a large amount of salt. Thus, it may not be a good choice for individuals who need to limit their salt intake due to a medical condition. Finally, most varieties are made from soybeans, which could be considered a goitrogen.

Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It's made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae.

For greatest benefit miso should be used in small amounts on a regular basis. One to two tablespoons per day would be average use. When seasoning soup, begin by adding a small amount of miso — one to two teaspoons per cup of liquid — add- ing more if needed. Miso soup should taste neither too salty nor too bland.

Whenever David Chang of Momof*cku fame realizes he's added too much miso to a dish, his go-to fix is to add butter "for balance." Butter not only contributes a subtle sweetness but also deposits a slight film on the tongue that somewhat inhibits the ability to perceive saltiness.

Miso soups generally are low calorie because they are very low in fat and carbohydrates, if you are making a miso soup with merely miso paste and Japanese stock, then your cup of miso soup is likely to be below 50 calories.

The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11].