Miso is a paste made from soybeans, sea salt, and koji (a mold starter ... sounds lovely I know!) often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme rich 'super' food.

Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. When purchasing miso avoid the pasteurized version and get the live enzyme rich miso, which is also loaded with beneficial microorganisms.

The 10 scientifically researched benefits of eating miso:

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12 - important if you're vegetarian).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.

Flavour
Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, great in stews. It can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste. Add the miso at the end of cooking to avoid killing off the natural enzimes when boiling.

I was intorduced to miso as a child, we were always given miso soup when we were feeling sick. It is the simplest recipe I think I have even cooked. You can use any type of veggies you like or have but the quicker cooking ones are best as the soup should only take a few minutes to prep and cook.

Ingredients
1 Carrot, sliced finely
1 medium onion or a leek, sliced and if you are using a leek wash it
1/3 red pepper, sliced
handfull of kale or spinach, washed and chopped
small bunch of corriander, chopped
a few teaspoons of miso depending on how many people are eating
Nori flakes for the authentic Japanese flavour (available in healthfood stores)

A few cups of boiling water in a sauce pan, add the onion and the carrot and simmer for a few minutes until they still have a bit of bite. add the pepper and the kale and cook for another 2 or 3 minutes, take off the boil. Put a heaped teaspoon full of miso into a cup (if its the darker type you might need a little less as its stronger) pour in a little if the soup liquid and dissolve the miso in it. Ladle out a bowl of the soup and add the miso paste to taste, this way if you want to reheat the soup later you just add more miso so as to not kill the enzymes by reheating. Some fresh corriander and Nori flakes on top finishes it off. Enjoy!

Information from www.care2.com