Miso soup: Japan's secret to health and longevity

Miso soup, viewed as a genuine elixir of health and longevity in Japan, is one of those dishes that not only pleases the palate but also supports health. It's been a staple in the daily diet of the Japanese for centuries and is gaining increasing popularity worldwide, mainly due to its numerous health benefits. Prepared with fermented miso paste, this soup is known for its rich umami flavour and the flexibility to adapt its ingredients according to the season and taste preferences. Let's explore more about this extraordinary soup that holds a significant place in Japanese cuisine.

The essence of miso soup is miso paste—a fermented mixture of soybeans, barley, or rice with sea salt and Koji mould. The fermentation process imparts miso paste with its distinctive umami flavour, which is rich and complex, and not easily comparable with other flavours. The taste of miso paste depends on several factors, like the type of grains used, fermentation time, and any additional components. The longer the fermentation, the darker and more intense the flavour of the paste.

Miso soup is a culinary experience and a genuine vitamin and mineral powerhouse. Regular consumption of miso soup provides many health benefits:        

• Boosts the immune system: The probiotics it contains strengthen the gut flora, enhancing overall immunity.
• Acts as an anti-inflammatory: With its antioxidant content, miso soup helps to combat free radicals and protects 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 help digest proteins and fats.

Preparing miso soup is relatively easy. Simply bring dashi broth to a boil, add miso paste, favourite ingredients (such as tofu, wakame seaweed, shiitake mushrooms, 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 add to the main pot.
5. Season with soy sauce.
6. Serve hot, garnished with spring onions and sesame seeds.

Miso soup is a dish that combines 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 extremely healthy. In Japan, this soup is served almost daily, which highlights its significance in the local diet.