Yesterday, I was discussing cleansing with a dear friend of mine and I told her that I have been making a spicy miso broth that has been very cleansing feeling in my body. She then said, “I don’t think miso is so good for me”, as it usually causes her dehydration. I believe the dehydration she experiences is due to the high sodium levels usually found in miso.
Miso like most labeled “health foods” is very controversial. To some miso is a mega health booster while to others it appears dangerous. I believe the main reason for this is mostly because of the soy beans and the gmo’s that go into making soy these days. It’s very important when buying any soy products to look for non gmo, organic and fermented. It’s equally important to ensure that any soy or tofu you consume is fermented such as the way it is often prepared in Asia. The health benefits of soy and tofu really lies in the fermentation process. Creating the good bacteria for our digestive and cardiovascular systems. Also providing us with antioxidants and minerals that help us fight cancers and boost immunity as well as alkalizing the body. To eat soy products that aren’t organic nor fermented in my opinion is equivalent to eating processed junk food, nutritionaly devoid.
Make every bite count by making educated choices as to what your body needs to run smoothly. It’s not easy to avoid the temptation of soy with the majority of vegan alternative products such as cheese, milk and yogurt as well as meat substitutes on the market heavily containing soy but luckily there are brands that have the same concerns and provide quality non-gmo fermented products. Also, keep an eye out for the products with low sodium, no sugar added, and minimal ingredients to help you get the most benefits from the soy products you do choose to eat.
The little soy that is in my diet is usually purchased from Asian markets (I love Mitsuwa) as they have a wide variety of options and are more likely to carry even more fermented products than American grocers. I always spend a little more for the quality miso paste however, it still turns out to be a bargain as it lasts a while in my house. Also, don’t be shy to ask when ordering out if the soy items are organic as well as fermented. After all has been eaten from your bowl, the answer of wether miso is really good for YOU will be in the way you feel afterwards. Pay close attention to how and what your body is communicating with you and adjust your food choices and lifestyle accordingly.
I’ve attached additional references if you want to enhance your understanding of soy/miso. Also, for your tastebud and bodily pleasure I’ve attached my spicy miso ramen recipe. Enjoy!
Cook time: 10 mins
Total time: 30 mins
This soup is spicy, flavorful, savory and oh so beneficial. You’ll be satisfied for hours after eating this delightful bowl of goodness. Your intestines will be thanking you from all of the beneficial bacteria (microflora) fermented foods provide.
- 1 quart homemade veggie stock
- 3 tbsp miso paste
- 2 tbsp siracha
- 2 tsp tamari
- 1 tbsp sesame chili oil
- 1 tsp nanami togarashi
- 1 vegetable bouillon
- 1 bundle ramen noodles
- 2 large kikurage mushrooms (soaked)
- 1 large green onion with stem
- 1 cup corn kernels optional
- 2 tbsp micro greens or bean sprouts
How to make it
- In a small bowl soak the kikurage mushrooms in lukewarm water for aprox 20minutes or until softened.
- In a medium size pot add the veggie stock,miso,siracha,tamari,sesame oil,nanmi togarashi, and veg bouillon.
- Chop the green onions thinly and the mushrooms (set aside for later)
- When the broth begins to boil add the ramen. Cook for four minutes stirring frequently.
- When noodles are cooked pour the soup into bowls
- Garnish with the mushrooms,onions,corn and micro greens and light dots if siracha.