“Miso strengthens the weak and softens the strong.” – This is a Japanese saying, and I believe every word of it. When you fall for miso, there is no turning back. That’s the truth.
I was introduced to miso by my spiritual teacher, a couple of years ago. And miso soup is one of the many things that stayed in my heart as something sacred, reminding me of her and her love, acceptance, calmness, mindfulness. Preparing miso soup left the strongest impression on me on learning how to practice mindfulness. I don’t know why it just did. And it still keeps reminding me of the practice, and to keep practicing what I’ve learned.
Back to miso. For those who don’t know what miso is, let me have the honor to introduce it to you.
Miso is a traditional Japanese seasoning. It’s made by fermenting soybeans with salt and mold (koji), and sometimes rice, barley or other ingredients. It has a rich salty flavor and besides its most famous use, which is miso soup, it can be also used in dressings, sauces, dips and marinades.
There are different varieties of miso paste with different flavors and colors, depending on many things as the duration of fermentation, salt content, percentage of soybeans and other added ingredients (as barley, rice, …), etc.
Beside the good flavor that miso adds, it is also well known for supporting your good digestion and strengthening your immune system.
For me, the best way to get miso in my diet is by drinking a cup of homemade miso soup in the morning. It makes magnificent breakfast, wakes my body and my spirit and gently prepares me for my day.
The basics of miso soup are dashi (Japanese stock) and miso paste. Traditionally the dashi used in miso soup is a fish stock. But a vegan-friendly dashi also exists and is made out of kombu (dried kelp) and dried shiitake, like the one used in the video recipe below. And it makes perfectly tasty miso soup.
Try it if you haven’t already, you might fall in love! Just like I did.
To prepare your miso soup, follow the instructions in the video recipe below.
P.S.: Important tip when you prepare your miso soup – be sure the water is not boiling when you add your miso because it kills all the active enzymes and reduces the health benefits of miso paste.