How To Make Miso Soup

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Many years ago, I was introduced to Japanese food; sushi and sashimi is the most famous dish of Japanese food. I love the test of raw fish dipped in soy souse and wasabi (hot and spicy Japanese green mustard). Besides cold raw fresh fish, a hot steamy miso soup is my favorite. Miso soup is the perfect soup for every meal, either served as a side dish or the main cause. It takes less time to prepare and make, especially for a person who has little time in the kitchen. More than a delicious taste and quick prepare, miso soup is good for health, body and soul. Miso soup, a hot brown caramel-colored soybean soup, was originally from Japan, and Japanese eat miso soup in every meal, especially for a hot steamy breakfast. Even though soybean paste is an important ingredient of miso soup, every household still has its own recipe for miso paste. In Kyushu and Honshu, we will find a steaming bowl of breakfast soup seasoned with winy mugi (barley) miso; or in Nagoya, we will find burnished brown Hatcho miso soup with cubes of tofu. In Shikoku and Kansai, we also find creamy sweet Saikyo miso. Miso soup is healthy and low in cholesterol, which is a good way to use miso soup to be a supplement for a diet. Furthermore the researchers at Japan’s National Cancer Center discovered that women who had three or more bowls of miso soup each day reduced their risk of getting breast cancer by about forty percent compare to those had only one bowl. The reason is because the soup contains fermented soybean paste that contains isoflavones, chemicals found in plants, which mimic the action of female sex hormone estrogen. The researchers believed that chemicals would prevent breast tumors developing by blocking the cancer-causing effects of estrogen. You can find miso soup ingredients, such as miso paste, seaweed, and tofu at any Asian market, Oriental Market on

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