Miso soup is a culinary staple which is rich in fiber, protein, vitamins and minerals. The miso itself is a paste made from a mixture of soybeans, a starch such as rice or barley, salt, a touch of water, and yeast. This mixture is placed into wooden barrels and aged for as long as three years.

Miso soup is usually served as breakfast but you can serve it as a stand-alone soup course or an appetizer if you want to. This nourishing Japanese soup takes only a few minutes to prepare. You just basically cook the vegetables in dashi, which is a stock made with seaweed and dried sardines and then add in the fried tofu cubes and miso paste. There is also the instant miso soup but they are not really that delicious.

There are many types of miso soup that you can make at home and the flavor will depend on the type of miso and dashi you use including other ingredients. Many Japanese homes are not limited to only one type miso soup. In fact, there are basically 3 types of miso pastes, white, black and red where darker pastes taste saltier.

One of the best and easiest ways for a woman to reduce the risk of having breast cancer is to eat a bowl of miso soup every day. Believe it or not, the fermented soy paste used in the soup has powerful healing properties that even scientists can’t explain. Indeed, miso soup can help prevent the hormone estrogens in women from developing into tumors.

There are many experiments that have been conducted on miso soup and scientists belive that it can help prevent breast cancer in women. It is believe that the isoflavones which is high in miso soup can help block out cells that can become cancerous. In order to fully reap the benefits of isoflavones, you will need to drink at least three bowls of miso soup every week.