Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso has been used for centuries in the Orient as a remedy for cancer, weak digestion, low libido, several types of intestinal infections, lowering cholesterol and so much more. It is one of the world’s most medicinal foods.
Variations: You may add some diced garlic or ginger juice (squeezed from grated ginger) to your miso soup for a different taste. Add any leftover cooked grains such as millet, short grain brown rice or quinoa to your soup and make it more of a lunch or meal. You can place a small piece of lemon in the bottom of each bowl and then pour in the soup. This aids in liver cleansing and adds vitamin C.