Thursday, September 16, 2010

Nothing So-So About Miso Soup

For me, eating out at a Japanese restaurant is a comfort-break I usually enjoy after a week spent doing work overtime straight. Since I enjoy most of their dishes, what I do is mix and match their meat and veggie entrees along with plentiful servings of rice. However, although I vary the viands accordingly during each visit, I never once failed to order a hot bowl of miso soup to accompany them. 

Rich with that distinctive nutty flavor, miso soup is a Japanese meal staple. Taking its name from its main and most significant ingredient miso studies have claimed that it possesses more powerful health benefits transcending those of chicken soup. Fact has it that enjoying a bowl of it once a day suffices to cut the risk of breast cancer. Also, it has been proven to work efficiently in regulating women's hormones that could promote the development of tumors. 

A traditional Japanese seasoning used for soups, sauces, and pastes; miso is made from fermented rice, barley, and soy beans combined with salt and the kojikin fungus. As a soup, it can be blended with different ingredients, ranging from veggies and seaweed to even meat, depending on personal preference.

Written By: Maris Modesto

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