Janine cooks Mediterranean dishes, and sister and cardiologist Animiki check if all good things are healthy too.
Soybeans are full of phytosterols, also known as plant sterols. They are fatty substances in plants. It counteracts the bad cholesterol in our body. Edamame young soybeans. Miso is a paste of fermented soybeans, salt, and koji. The latter is a fungus. The mixture is also fermented, as miso has a positive probiotic effect on the intestines. So much for reading this.
Why didn’t we start making miso soup much earlier? What a wonderful dish! We remember the instant soup (usually of a certain brand) that was popular at home in the past: a bag of the dried stuff with lots of salt and a dash of other toppings that you put in a cup of boiling water. selection. So what encourages you, you must ask yourself? So it’s not exactly a health miracle. Soup stock is available in many offices, even through the many vending machines along the highway. And some of our relatives would often sit happily gorging on noodle soup on a visit to China, because, well, it ‘really cheers you up.’ every day. The daughter/niece still prefers noodle soup, but to our great joy she is throwing in a lot of veggies these days. With this, education can also be considered very successful in this field.
But we always overlooked this miso soup. Until last week. Oh boy, what an enrichment. It contains dashi, a type of broth made with seaweed and bonito flakes, which are thin slices of dried, smoked, and fermented tuna. We happen to have dashi beans at home, but you could also use a regular stock cube, you know.
Today’s miso soup is not only healthy, but also has an unprecedented umami taste. You can season it on all sides, for example, shiitake mushrooms, stir-fried tofu, cabbage, bok choy, eggs and so on! We added the aforementioned young soybeans, now available in every neighborhood supermarket in different capacities: from the freezer, out of the can, hulled or still in the pod.
Ingredients for two people
• 2 cloves of garlic
100 grams of edamame (peeled)
• 2 tablespoons of mild olive oil
• ½ liter of water
A bag of dashi beans (or ½ a stock cube)
• 3 cm of fresh ginger
• 1 tablespoon of miso paste
• 1 green onion
• Maybe fresh black pepper
• Possibly extra vegetables, eggs, etc (see above)
to prepare
If you are using canned edamame, rinse them first. You should let the ice thaw from the freezer. Chop the garlic. Fry it and add the beans.
Boil half a liter of water. Dissolve the dashi beans or half a stock cube in it. Add finely chopped ginger. Stir in the miso, rubbing well with the back of a spoon to break up any lumps. Do not let the running soup boil any longer, because then the good properties of the miso will be lost. So keep it warm over low heat. Add the beans. Chop the green onions and add to the soup. Salt is no longer really necessary. Maybe fresh peppers for whoever wants it, and/or the above (!) healthy additions.
