What Are Three Popular Types of Healthy Miso Soup in Japan?

While miso soup is good for us in general, there are certain kinds of miso soup which are considered to have more health benefits.

The March issue of a magazine called Sokai, a health magazine put together their feature story on three super miso soups.

These are canned mackerel miso soup, tomato miso soup, and ginger miso soup. Different doctors are recommending those three types of miso soup.

Canned mackerel miso soup

The reason that some doctors recommend canned mackerel miso soup is that mackerel contains omega-3 fatty acids EPA and DHA and these omega-3 fatty acids are vital for proper fetal development, including neuronal, retinal and immune function. They say canned mackerel is more efficient to gain nourishment than regular mackerel because by putting everything in the can including the soup to miso soup, you can absorb all active ingredients in mackerel.

Tomato miso soup

One advantage of tomato miso soup is that a tomato can function as dashi as well so that you don’t need to use bonito flakes or konbu for it. It is especially good for those of you who don’t live in Japan, and it is hard to get those ingredients. Tomatoes contain an antioxidant called lycopene which eliminates active oxygen. Tomatoes also have potassium which discharges salt in miso soup so that you can avoid too much salt intake.

Ginger miso soup

Many doctors say that ginger warms our body up and warming up our body is one of the most critical elements for our well being since having a low body temperature is one of the causes of many diseases. If you put ginger in miso soup, your temperature will increase even more since miso soup itself warms up your body.

Among these three, I think two of them are okay, but one of them, I am not so sure.

Which one do you think that is? Well, I’ll talk about it in the next post.