The perfect little bites of tofu and seaweed in miso soup are so warm and comforting and delicious. The miso felt so good on my aching stomach.
One of my favorite parts of going out for sushi is miso soup.
It’s so warm and comforting and savory, with the perfect little bites of the tofu and seaweed in a every scoop. Up until now I’ve reserved miso for the times when we go out to eat. But when I was feeling a little under the weather recently, miso sounded soooo good to my achy stomach. That, along with a strong sushi craving, inspired me to create some of my own.
Origin of Miso Paste
The star of miso soup? Miso paste.
Miso was believed to have originated in China and later introduced to Japan more than 1,300 years ago by Buddhist priests. It was made with fermented mixtures of salt, grains, and soybeans and used as a way to preserve food during warmer months.
Miso has since became a staple in Japanese cuisine, and is made with a variety of ingredients including: Rice in the north, sweet white miso near the capitol of Kyoto, soy in the central Aichi prefecture, and barley in the south. (source)
Miso is rich in minerals like zinc, copper, and manganese, as well as various B vitamins and vitamin K. Soy miso also contains phytonutrient antioxidants (source). And as a fermented food it also provides beneficial bacteria for the gut.
Miso paste can be found in the refrigerated section of most grocery stores and Asian markets. It may seem like an obscure ingredient to buy just for soup, but it’s affordable, incredibly healthy, and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes. So, I found it a worthy addition to my pantry.