Still feeling chilled and a little "under the weather" today, I decided to have a small bowl of whole-grain miso broth with my dinner, because it is a tremendous help in staving off colds. I had some last night too and when I woke up this morning, my congested sinuses and slightly sore throat were completely cleared up. This stuff really works! (Better than chicken soup, I think!) If you've never had it before, I recommend that you taste a tiny bit of it first with your spoon to see how salty and rich it is. (It's very good combined with nut or seed butters as a spread on thin slices of whole rye toast.)
Whole Grain Barley Miso Broth:
• 1 cup of hot water
• 1 teaspoon of Miso Master's Barley Miso
Mix them together with your spoon and eat!
It's important to not actually cook the miso because hot temperatures will kill off all the beneficial aspergillus spores and lactobacillus bacteria.
Miso works well with various seaweeds as well as land vegetables, which makes for some great soup recipes:
George Ohsawa has several recipes for soup and sauces using miso in his book, Zen Macrobiotics (pages 87 and 88). You can buy the book from the George Ohsawa Macrobiotic Foundation website. The foundation's web site also has lots of other recipes and information about miso (just type in "miso" in their Search box).
The web site for the Great Eastern Sun company includes
• a very informative description of their MISO MASTER® Organic, Kosher Traditional Country Barley Miso, and
• miso recipes — even a recipe for "Under The Weather Miso" soup!
I just heard on the news this evening that breast cancer is on the rise, especially with women who are post-menopausal. This barley miso is very helpful for preventing cancer on account of its "potent phytoestrogens known as isoflavones" content.
Written on a paper inside the lid of the miso container:
"Miso Soup Consumption
linked with up to
50% Reduced
Risk of Breast
Cancer*
*As reported in the Journal of the National Cancer Institute, Vol. 95, Issue #12"
That's very nice to know! Especially since miso tastes so good, and provides an excellent source of salt that's easy to digest. I like the barley miso the best, but the brown rice miso is also quite good—I highly recommend them both.
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