Miso Soup: The Ancient Superfood

Miso Soup: The Ancient Superfood

Over 1,300 years ago, Buddhist monks introduced miso to the people of Japan, quite literally changing the diets of an entire nation. To this day Miso soup is consumed for breakfast, lunch and dinner, and is used as a base for a majority of Japanese cuisine. Often paired up with other ingredients, miso soup is usually enjoyed with noodles and different vegetables. Though more recently farmed for mass production, the ingredient became so common due to it's ease of growth in the home environment. Naturally gluten free miso is created by fermenting soy beans, with the flavour changing drastically dependant on how long the soy beans are left. We use this in our Dragon Fire Vegetables, with a red miso flavour, and Zen Garden Vegetables with white miso.

The taste of the ingredient is very similar to that of which MSGs are added to foods to create, with a very salty and satisfying flavour. High in sodium, regular table salts and MSGs that achieve the same 'saltiness' increase blood pressure and over prolonged consumption damage the gut and heart. Miso however, is the beautiful anomaly. Not only does it not induce blood pressure increase, it lowers it. Packed full of vitamins, nutrients and phytochemicals, the ancient superfood supports the body to maintain a healthy heart, and a healthy gut. It's micro-cultures make your stomach a happy place, healing stomach ulcers, soothing IBS and reducing bloating after excessive eating of farmed dairy and gluten.

It's also believed to have strong cancer prevention qualities, and healing capabilities that assist with chemothereapy and radiation therapy, according to the Hiroshima University. Like a fruit salad of nutrients, miso contains immune-enhancing probiotics, vitamins and antioxidants including phenolic acids,syringic, coumaric, kojic, vanillic, and ferulic acids, all of which making it a natural cancer preventative.

The Anti-Ageing Properties of Miso Soup

According to the United Nations, there are far more people aged 100 and over in Japan per head of population than any other country in the world, with one of the lowest rates of child and adult obesity. There's a lot of supported thinking that this may be something to do with the high addition of miso to their daily diet, reducing the amount of nasties that are consumed, and putting good vitamins and nutrients back into the body. The ingredient also contains a whole bunch of vitamin F (also known as linoleic acid) which is known for keeping skin soft and youthful, reducing inflammation and pigmentation, whilst moisturising and healing the skin.

Putting together all of these health benefits, especially with the skin healing factors, and there's a good case for miso being an extremely potent anti-ageing solution, with Japan's population being an incredible example of this. We use miso in a couple of our noodles, specifically our two vegan miso flavours. An old tradition in Japan is to grow soybeans to surround the edges of a rice paddy, with soy being an excellent 'nitrogen fixer' the to plants make happy companions for one another, keeping insects and pests at bay. So you see, miso and rice noodles are destined to co-exist! To to enjoy our miso veggie noodles, check out our online shop or ask your train host when travelling by rail in the south west!

sources:
https://draxe.com/miso-soup/
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114
https://bodyecology.com/articles/miso_health_and_anti-aging.php

Mr Lees Team