Miso soup (味噌汁 misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
In 2003, researchers at Japan’s National Cancer Centre suggested that “eating three or more bowls of the Japanese delicacy Miso soup every day could cut women’s risk of developing breast cancer”.
Pure miso paste nutritional information: Although very high in sodium (over 400% DV), one cup (275 g) of miso paste is an excellent source of dietary fiber (59% DV) and protein (64% DV), as well as a good source of minerals. Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content, although the balance is six times greater for omega-6 than omega-3.
The nutritional benefits of miso are incomplete on their own. When low-sodium miso paste is used in combination with ingredients such as tofu, dashi, scallions, katsuobushi (a common ingredient in stock dashi), and other vegetables, however, miso soup can provide a complete meal.
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