Probiotics. So hot right now. Kind of like this bowl of miso soup. Coincidence?
A lot of people still think about soy as a health food. From what I know, soy can have restorative properties, but it has to be the right kind of soy. Most all soy used in North America is genetically modified. In studies with different animals, GM crops have been shown to cause allergic reactions, and disturbances in immune, digestive and reproductive functioning. Case in point; if you’re going to eat soy, opt for organic.
But even organically grown soy in itself may be fairly toxic. It was considered inedible by the Chinese until about 2500 years ago when they began to ferment it. The process of fermenting soybeans changes the composition, and makes it the health food that we know it as in the West; but for the most part, we don’t ferment our soybeans here. Healthy soy is organic and fermented.
Miso is a paste made of fermented soy and rice. It is packed with many vitamins and minerals, especially Vitamin K, and it is also a natural probiotic (great for gut health). Miso is a good source of protein for those who are trying to eat less meat, not to mention that it makes for a delicious soup stock.
1 tbsp Extra Virgin Olive Oil
About 2 cups Thinly sliced vegetables( I use cauliflower, carrots, onion and mushrooms)
2 cups Organic Vegetable Broth
2 tbsp Organic Miso (I use yellow)
1 tbsp Nut Butter (I use tahini)
1. In a large pot, cook thinly sliced vegetables in olive oil until they are soft.
2. Add vegetable broth and let it warm, then add miso and tahini. Mix well until it is all dissolved and let simmer for 5-10 more minutes.