No
pe, I do not drink a bowl of miso soup every single morning, not these past few months at least since I have been travelling and adjusting to new cities. Though, I try to have it as often as I can. Its especially timely to have a miso soup on a cold day, or after working all night in the cold of the night, a warm miso soup comes handy to prevent a cold. You could feel the warm miso immediately b
oosting your immune system as you drink it. Its health benefits are especially high for women, where it helps to regulate the hormone estrogen in women and cuts the risk of breast cancer and tumors. It's no wonder then that the Japanese who drink a bowl or more a day record one of the highest in longetivity. That together with a diet rich with grain and fish. The best part about miso soup is that it's quick and easy to cook, hence no excuse not to try it. There need not be many ingredients, just miso paste, katsuobushi and sea weed or tofu. Heat up the water, but not to boiling level and add the ingredients and mix it. It could take as quick as 15 minutes for a bowl of nutritious sustainance for the day.
pe, I do not drink a bowl of miso soup every single morning, not these past few months at least since I have been travelling and adjusting to new cities. Though, I try to have it as often as I can. Its especially timely to have a miso soup on a cold day, or after working all night in the cold of the night, a warm miso soup comes handy to prevent a cold. You could feel the warm miso immediately b
oosting your immune system as you drink it. Its health benefits are especially high for women, where it helps to regulate the hormone estrogen in women and cuts the risk of breast cancer and tumors. It's no wonder then that the Japanese who drink a bowl or more a day record one of the highest in longetivity. That together with a diet rich with grain and fish. The best part about miso soup is that it's quick and easy to cook, hence no excuse not to try it. There need not be many ingredients, just miso paste, katsuobushi and sea weed or tofu. Heat up the water, but not to boiling level and add the ingredients and mix it. It could take as quick as 15 minutes for a bowl of nutritious sustainance for the day.
I
have to admit that initially I miss my mother's home cooked soup that requires 2 hours boiling a stock of meat, more than the instant miso soup. I have grown up with these chicken or herbal soup since young and have the mentality that the 2 hour boiling ordeal churns out more nutritious soup to the body. These chicken soup definitely have their health benefits. But the method of how miso is manufactured through stringent Japanese quality control and age old tradition, together with the simplicity of preparing it makes for a more replicable bowl of nutrition each day, than boiling different sets of ingredients over long periods of time. This is my theory anyway. The proof of the pudding is of course, the healthy greying population in Japan. Besides just soup, miso can actually be used as an ingredient to cook many other dishes. More popular Japanese recipes include miso marinated grilled/fried fish and miso stir fried vegetables, but one can really be creative by putting a spoonful in any cooking to add flavor. Also, many out of Japan may not know that there are many varieties of miso from different prefectures of Japan using different ingredients. One day, I do plan to start a business to popularise miso by starting a chain of Japanese restaurants with a menu of home cooked dishes served by friendly family like staff, with a blend of Okinawan delicacies and an easy going ambience with the theme of Okinawan beaches. Though to kick start a successful business requires strong capital reserves and reliable human resource and that's another blogpost to come hopefully. Before that day, let's drink to health.
have to admit that initially I miss my mother's home cooked soup that requires 2 hours boiling a stock of meat, more than the instant miso soup. I have grown up with these chicken or herbal soup since young and have the mentality that the 2 hour boiling ordeal churns out more nutritious soup to the body. These chicken soup definitely have their health benefits. But the method of how miso is manufactured through stringent Japanese quality control and age old tradition, together with the simplicity of preparing it makes for a more replicable bowl of nutrition each day, than boiling different sets of ingredients over long periods of time. This is my theory anyway. The proof of the pudding is of course, the healthy greying population in Japan. Besides just soup, miso can actually be used as an ingredient to cook many other dishes. More popular Japanese recipes include miso marinated grilled/fried fish and miso stir fried vegetables, but one can really be creative by putting a spoonful in any cooking to add flavor. Also, many out of Japan may not know that there are many varieties of miso from different prefectures of Japan using different ingredients. One day, I do plan to start a business to popularise miso by starting a chain of Japanese restaurants with a menu of home cooked dishes served by friendly family like staff, with a blend of Okinawan delicacies and an easy going ambience with the theme of Okinawan beaches. Though to kick start a successful business requires strong capital reserves and reliable human resource and that's another blogpost to come hopefully. Before that day, let's drink to health.
Any of you already trying a bowl of miso soup regularly or sometimes? Would you like the concept of Japanese home cooked nutritious dishes as opposed to elegant cold raw Japanese dishes? :)
(Photos show a day trip to Macau at the ruin of St Paul, the garden at Macau town hall, St Francis garden and playground, and a large aquarium at Grand Lisboa hotel. Photos of Venetian and the Sands in next blogpost).
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