Miso Soup (Organic), Miso-Cup, Edward & Sons, Japanese-style restaurant, 3 servings

This is a dish that almost all Japanese people adore. It was loved by many of our compatriots for its bright taste, originality, benefits and ease of preparation. Miso is a fermented bean paste with natural koji mold, which, along with rice, is an indispensable part of the national Japanese cuisine. Pasta is prepared from boiled and crushed soybeans with the addition of salt and malt (sprouted and fermented grains of rice, wheat or barley). The resulting mixture can be fermented from a week to a year. Use miso as a base for soups, stews or sauces. Since miso soup is a vegetarian food made from legumes, it is completely free of cholesterol and saturated fat and is a source of isoflavones. 

Miso paste can be used as a preservative for cooking raw fish (after combining with miso, the fish can be stored for a week). It is used to make spicy gravy for fresh vegetables, sauces. Miso is added to a soup made from fish, shellfish, seaweed and vegetables. This seasonal dish contains an abundance of vitamin C, carotene and fiber. Miso paste is rich in proteins, it contains lecithin, glutamic acid, B vitamins and many microorganisms that promote digestion and regulate bowel function. For more detailed advice, you can contact the manager at the Biotus website.

Edward & Sons, Miso-Cup, Japanese Restaurant Style, 3 Individual Servings