It’s cold and blustery and you’re craving something warm and satisfying. This miso and moringa soup is an easy and nutritious comfort dish to beat those winter blues.
WHAT IS MISO?
Miso is a paste made with fermented soy beans (sometimes grains). While not as widespread in western countries, it is commonly eaten and very much enjoyed in Japan and China. If you’re new to miso, it’s a great food to add to your diet because it is rich in both protein and good digestive bacteria.
Miso paste is made by steaming grains or soybeans, adding an inoculating mold (Aspergillus oryzae), and mixing this with more beans, salt, and water after an initial fermentation process. The paste is fermented for a couple of months or a few years. During fermentation, enzymes break down the grains and beans into easily digestible sugars, fatty acids, and amino acids. The resulting glutamic acid gives miso its umami flavor.
There are several different types of miso, varying in ingredients and age. The most common is shiro miso or “white miso.” The darker aka miso, or “red miso,” is aged for longer and has a deeper color and flavor. Read more about the full process and different varieties here.
WHAT ARE THE HEALTH BENEFITS OF EATING MISO?
Miso has many health benefits. It is high in protein, rich in copper, manganese, zinc, folic acid, vitamin B, E, and K. Miso is also great for your gut because it has lots of Lactobacillus bacteria, the most common bacteria found in probiotic foods.
Research has linked probiotics to helping ease anxiety and depression. In certain studies, subjects who ingested good gut bacteria showed lower cortisol levels, a hormone associated with stress. They do this by altering the way subjects process emotional information. Therefore, miso is great to consume during those dark winter months.
In addition, probiotics and enzymes help break down nutrients in your stomach. Meaning, you’ll get even more out of that dose of moringa in this recipe!
Traditionally, miso is made into soup by adding paste to hot water, substituting for both broth and salt. Add it to salad dressings, stir fry, sauces, and as a seasoning for anything (try, miso kale chips).
This probiotic moringa and miso soup recipe will keep your spirits high and tummy happy all winter long.
- 3 Cups of Water
- 1 Tbsp Pure Vegetable Moringa Powder
- 2 Tbsp Miso Paste
- 1 small Onion, sliced
- 1 small Zucchini, diced
- 3 stalks of Kale, shredded (or other leafy green, like bok choy)
- ½ packet of medium-firm Tofu, diced (optional)
- 2 Tbsp Green Onion, diced (optional)
- Sauté onions and zucchini until softened. Add water and bring to boil.
- Then, add tofu (if using) and stir in miso paste.
- Remove from heat immediately and add Pure Vegetable Moringa Powder and kale.
- Garnish each bowl with green onions and enjoy.