Betty Wedman-St Louis, PhD, RD, LD

Licensed Nutritionist & Environmental Health Specialist

Miso Soup

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MISO SOUPWhat do silkworms and soybeans have in common? They both have compounds that decrease pain and reduce inflammation. Many years ago my Japanese college roommate described how silkworms produce a bacteria in their gut that dissolves the cocoon so they could emerge as a moth. She also introduced me to another bacteria fermented on soybeans-natto- that reduces blood clotting and inflammation.

Serrapeptase is the chemical that the silkworm produces. It is commonly used as a dietary supplement in Europe and Japan for inflammatory conditions like back pain, carpel tunnel syndrome, migraine headaches and IBD (inflammationry bowel disease). Some Japanese even use it to reduce non-cancerous lumpy breasts (fibrocystic breast disease) and heart disease to help inhibit plaquee build-up in the arteries. Over 40 studios can be found in PubMed featuring serrapeptase as a pain reliever but Americans still have not discovered the many health benefits of this powerful enzyme.

Natto from boiled soybeans fermented with a bacteria called Bacillus natto is also used by the Japanese for cardiovascular health and chronic pain. Nattokinase is the active component of natto that was discovered at the University of Chicago for improving circulation disorders like angina and high blood pressure, along with fibromyalgia and chronic fatigue syndrome. In Japan or a traditional Japanese restaurant, natto is served with daykon radish and minced green onions with a dash of soy sauce. My Japanese roommate ate a breakfast of rice and natto but I preferred a grilled salmon with sushi rice and natto topped with chopped green onions for lunch.

Both Serrapeptase and Nattokinase are available as dietary supplements. Miso soup is another way of incorporating healthy Japanese cuisine into the diet.

MISO SOUP

4 cups water or vegetable broth
1 tablespoon dashi ( dried bonito tuna flakes)
3 tablespoons miso paste
1-8 ounce package soft tofu, diced
2 green onions, minced

Heat water to medium temperature and whisk in dashi and miso paste. Stir in tofu cubes. Add green onion and simmer 2 to 3 minutes before serving. Makes 4 servings.

Calories per serving: 55; Protein 10 g; Carbohydrates 3 g; Fat 1 g; Sodium 378 mg

Written by bwsl

April 28th, 2014 at 1:54 pm