Real food, is real medicine and miso is an ancient food that is a prime example of food as medicine. Eaten regularly, it can promote health and prevent disease. Used therapeutically, it can help overcome a cold or flu and help convalesce from mild to severe illness.
South River Miso is my miso of choice, it is made in the united states, it is stored in glass or ceramic containers and has the greatest variety (including gluten and soy free) and taste that I have ever come across. I am planning on placing an order for miso from South River miso by the end of March. If you would like to join in the order to save on shipping and possibly get a price break, let me know what you would like.
The following is from the South River Miso web-site, please go to the site to find out more about the healing powers of miso and the variety that South River miso supplies.
Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique, double fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.
In Physical Constitution and Food, Dr. Shinichiro Akizuki, director of St. Francis Hospital, Nagasaki, writes:
I have found that, with very few exceptions, families, which make a practice of serving miso soup daily, are almost never sick…. I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage…Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body to digest and assimilate whatever we eat….
This a recipe, my associate Connie Christie shared with us during our Solstice open house:
Miso Soup with Scallions – A cure for the common cold
By: Diane Joswick, L.Ac., MSOM
Did you know that Miso Soup with Scallions is actually an ancient Chinese herbal remedy for colds?
In 300 AD famous herbalist, Ge Hong, writes about Miso Soup with Scallions in a book called, Bei ji zhou hou fang or Emergency Formulas to Keep Up One’s Sleeve.
The soup is indicated for the onset of a cold when a person is just beginning to feel a headache, stuffy nose and a slight fever.
So, the next time you feel a cold coming on, be sure to have your miso!
- 6 cups water
- 3-4 Tablespoons Aka Miso or red soy bean paste (usually sold in the refrigerated section)
- 3-5 green onions stalks, chopped
- Dissolve the miso in a little bit of boiling water (about 2 tsp.)
- Bring water to a boil in a saucepan and add the miso & scallions.
- Simmer for 5-10 minutes.
- Remove from heat top with green onions and serve.
Variations: you can add various other ingredients to make a more substantial soup, such as tofu, fresh mushrooms, cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin slices of fresh ginger.