Nutritional Value of Miso Soup

Miso soup, a staple in Japanese diets, is a simple, lightweight, mild-flavored soup. The paste that is used to make this soup is most commonly made with soybeans. Some miso soup variations are made from rice, barley or wheat, and it is produced through a fermentation process. The result is a rich, buttery paste with loads of flavor and many health benefits.

Description

Miso soup is known to be a healthful start to any Japanese meal because of its high content of vitamins and minerals. It is also high in antioxidants, which help strengthen the immune system.

Properties

Miso paste, which is used to make miso soup, has a high sodium content, but it provides the daily needs of trace minerals zinc, manganese and copper. A single tablespoon of miso also provides two grams of protein.

Variations

Calorie counts for miso soup vary depending on the added ingredients, such as green onions, tofu, bok choy or shitake mushrooms. Other ingredients commonly used are spinach, garlic and carrots.

Considerations

Nearly anyone can consume miso soup without being concerned about an extremely high caloric intake. It is also considered to be a good source of carbohydrates and essential fatty acids.

Conclusion

Like many traditional Japanese dishes, miso soup is a healthful alternative, and when combined with other healthful, low-fat foods, it can be part of a well-balanced diet. It's a pleasure to sip while awaiting your favorite sushi selections.

References

• Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as "koji") and other ingredients that are allowed to ferment.