Whenever my family and I get together, food tends to be a large topic of conversation for us. My mom loves to cook as much as I do and my younger sister is starting to develop that passion as well (plus she’s also a vegetarian), so it’s SO much fun chatting about new recipes, ingredients we’ve been trying, and new cooking methods.
Over my Christmas Break, it was not surprising that we spent a lot of time talking about food— specifically nutrition and particularly foods that are good for your gut. Both my mom and my mother-in-law (to be) are very into healthy eating, and my fiance’s sister is currently in nutrition school, so you could say we had A LOT to talk about as far as that goes. We got on the topic of miso paste and how incredible it is for your digestion— something I knew NOTHING about! I thought it was SO cool how many benefits there are from adding miso into your diet, that I thought I’d share a few things with you today. Sound ok? Great!
Miso is a paste made from soybeans, salt, and, well, a mold-starter called koji. I know, that sounds kind of gross, but bear with me. This mixture ferments for quite some time, which produces a really good bacteria (yup, there is such a thing) that is great for your intestines. Aka miso paste works wonders for your digestion!
Besides being great for digestion, miso paste also strengthens your immune system, is high in antioxidants, is a great source of vitamin B12 (which we vegetarians generally need more of), and is a complete protein since it contains all the essential amino acids. I’d chock that up to a win!
Ever since I learned all these amazing benefits of miso, I’ve been trying to add it into my diet on a more regular basis. A super easy way to do that is through— you guessed it— soup! I’m not a fan of tofu, therefore the typical miso soup isn’t quite up my alley, so I thought I’d make my perfect version of miso soup for you today! Loaded with gluten-free soba noodles, lots of green veggies and, of course, miso paste— this is certainly my kind of soup.
One thing to note in the recipe (I mentioned it because it was something I didn’t know before), make sure you don’t boil the miso. Miso loses all it’s nutritional benefits when it is boiled, so in the recipe I tell you to ladle out about 1/2 cup of boiling broth into a separate bowl, whisk in the miso paste, then add it back into the warm pot of soup (that’s turned down to low heat aka not boiling). This is a really important step, especially if you want your body to reap all these awesome benefits of miso!
If you’re interested in other miso recipes, check out my 20 Minute Vegetarian Ramen soup!
*Nutritional facts from 10 Benefits and Uses for Miso by Care2 Healthy Living