Both miso and seaweed have effects to protect against harmful radiation. And they also have cooling properties and can be used to reduce internal heat (inflammation) and relieve constipation.
Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and soybeans with salt and the fungus. The most typical miso being made with soy. Miso is most commonly used as the main ingredient of miso soup, which is eaten daily by much of the Japanese people.
Seaweeds are marine plants and algae that grow in the ocean. Seaweed is full of antioxidants and flavor. It is one of nature’s true wonder foods. In East Asia, seaweed is a part of the diet for many centuries. In China, seaweed is often cooked with pork ribs to make a seaweed pork rib soup. And in Japan, seaweed is often cooked with miso to make a miso seaweed soup.
Do you want to know how to make miso seaweed soup? Here is the recipe:
Ingredients:
– 4 cups of water
– 1 or 2 tablespoons miso paste (if too salty, don’t add too much)
– 2 tablespoons dried nori or wakame or kelp seaweed (soaked in water)
Directions:
– Put water and seaweed into a pot
– Bring to a boil, and simmer for 10 minutes
– Then add miso paste and stir until miso is well dissolved
– Now the soup is ready to serve
You can add tofu, green onions, garlic, ginger, sesame oil to the soup. Or for better taste, you can use pork bone soup (or pork rib soup) instead of plain water. Seaweed Pork Rib Soup is a famous Chinese soup.
Please note, both miso and seaweed are cooling food. If you have internal cold, or suffer from diarrhea, you should not take this soup. Or you can add some hot or pungent spices to balance the cooling properties.
For more information about how to eat seaweed, click here:
http://www.naturalremediescenter.com/3611/how-to-make-seaweed-salad-and-soup/.
For more information about how to make miso soup, click here:
