For people who are not accustomed to Japanese cuisine, the flavor properties of miso soup may seem too specific and exotic. However, the benefits of this dish for the body is simply enormous. That's why without a miso paste, the main constituent of miso soup, there is not a single Japanese dish. This ingredient is even included in the diet of children from an early age, thereby providing the baby's body with all the most necessary nutrients and vitamins.
Each Japanese very often starts his day with a serving of miso soup, the benefit of which is that along with the lack of products of animal origin, it helps maintain the energy balance of the whole body, filling the lack of nutrients and nutrients.
Ingredients of miso soup
In Japan, there are many options for soup recipes, however, in any recipe, there are three main ingredients, such as miso paste, dashi or dasi fish soup, as well as soy tofu. Miso paste itself consists of beans or cereals, fermented with the help of special mold fungi. In many regions of Japan, rice is used instead of soybeans, but in any case, at the end of the fermentation, thick miso paste is obtained.
Miso soup benefits and harm
The calorie content of the miso soup is 66 cc per 100 g of product. Consequently, miso soup is quite low-calorie, which is why it is used in a variety of diets.
In addition to the fact that the miso calories contained in the soup are very small, this dish contains a large number of proteins , which determines its usefulness for the organism.
Miso soup is not recommended to eat people prone to various allergies, as well as those who have problems with the stomach and who are contraindicated in a large amount of salt. When fermenting miso paste, a lot of salt is used, so that the product itself contains a high concentration of salt.