What is miso soup?
Miso is a clear, broth-based soup that’s made from fermented soybean paste. It is known for its umami flavour and is considered a quintessential part of Japanese cuisine.
RELATED: Miso pork, green bean and spinach stir-fry
What are the different types of miso?
There are 3 main types of miso available in Australia:
- Shiro miso (or white miso): Light in colour and flavour, shiro is derived from soybeans and rice. It has a sweet and slightly salty flavour, is pale beige in colour and has a creamy texture. Shiro is very versatile and is often used in soups, salad dressings and marinades for proteins such as chicken and fish.
- Shinsu miso (or yellow miso): Much alike shiro, shinsu is popular for its mild flavour and appears in the ingredients list of similar recipes. Made from soybeans and barley, it is slightly more acidic, darker in colour, and is usually fermented for longer.
- Aka miso (red, brown or dark miso): As you might expect, aka is reddish-brown in colour and far less sweet than shiro an shinsu miso. It is fermented for up to three years and derived primarily from soybeans with some rice or barley added. Aka is very salty and can be bitter, so is best paired with hearty soups, stews or stir-fries.
What are the health benefits of miso soup?
- Miso soup boasts 10 per cent of the RDI for vitamin A, 9 per cent of the RDI for vitamin C, 28 per cent of the RDI for vitamin K and 6 per cent of the RDI for magnesium.
- It also contains small amounts of protein, fibre, calcium, copper, iron, phosphorus, potassium, selenium, zinc and B-complex vitamins.
- Miso soup is very low in calories at just 20.4 per serving.
- Miso soup is rich in beneficial antioxidants.
- As miso is a fermented product, miso soup is a good source of enzymes and beneficial bacteria known as probiotics. Research shows that probiotics assist a wide range of health issues, enhance the immune system and aid digestion, absorption and assimilation of nutrients.
Does it prevent any diseases?
A 2007 Study found that regularly consuming miso soup can decrease the risk of cardiovascular disease and associated mortality in women.
Are there any risks of consuming miso?
Miso soup can be relatively high in sodium (one serve contains approximately 13 per cent of our recommended daily intake.) As such, if you are prone to high blood pressure, it’s best to consume miso in moderation.
How do you store miso?
Miso should be stored in the fridge after opening and due to its salt content, it does not go bad.
Where can you purchase miso?
Miso can be found at most major Australian supermarkets (e.g. Woolworths and Coles) as well as Asian speciality stores.
How do you cook miso soup?
Not sure how to start cooking with miso? Try these simple recipes:
RELATED: Miso grilled eggplant
