If you find yourself at a Japanese restaurant, there’s big
chance that a bowl of miso soup will be a part of your meal. Miso soup has two
main ingredients: dashi – a traditional Japanese soup stock made of dried
bonito flakes, anchovy and kelp – and miso – a fermented paste made from a combination
of soybeans, rice koji, and sea salt.
There are other ingredients that add flavor to the miso soup,
such as tofu, scallions, salt, and dried seaweed. The latter ingredient helps
you lose weight, thanks to a compound named fucoxanthin. That is important for
people with diabetes as weight control is very important component of diabetes
Although miso soup is usually associated with lunch or
dinner in the US, in Japan people often begin their day with a bowl of miso
soup. It is believed that miso soup can give you energy boost and also stimulates
Miso is very rich in protein, which is also a valuable
factor for diabetics. Besides, a serving of 100 g contains 57 g of calcium, 48 mg
of magnesium, 210 mg of potassium, 87 units of vitamin A, 5.5 g of fiber, 2.5
mg of zinc. Unfortunately, miso soup also contains more than 3,700 mg of salt per
100 g serving, which is pretty high, so it’s recommended for people with
diabetes to eat miso soup in moderation (or consult with your doctor), despite
the fact that it’s a treasure trove of healthy ingredients.
There are several types of miso soups, some made
with just soybeans and koji and others are made with rice and barley. However, any
type of miso soup has plenty of health benefits. Here we are sharing a couple
of miso soup recipes that we enjoy.