I Wasn't Sure a Miso Mushroom Combo Would Work, But It's Brilliant In This Keto Soup
If you've heard all the buzz about fermented foods, you should try out this Keto Miso Mushroom Soup recipe - ready to eat in just 11 minutes! Once you read about Miso Soup Health Benefits, and taste this creamy, dreamy mixture, that combines Miso with coconut milk, mushrooms and garlic, you will want to add it to your weekly menu.
Try it once and it will become your last minute "go-to" recipe when you need to get dinner on the table in a hurry. It makes a delectable starter to serve to guests - gourmet taste without all the work. No one will believe you made it - especially in less than 15 minutes.
If you've ever been in a Japanese restaurant, you may have had a small bowl of delicious Miso Soup. It is often served without a spoon, to simply drink from the bowl. If you don't drink it right away, you need to stir it because the thicker part of the Miso settles to the bottom.
With this recipe, however, because it is combined with thick delicious coconut milk, the miso doesn't settle so you don't have to worry about stirring your soup while consuming it. It's also perfect if you're on the ketogenic diet. For more information on the ketogenic (keto) diet, click here.
What is Miso
Miso is basically soybeans that have been fermented. Because salt is used in the fermentation process, the mixture is salty, so you won't need to add any more salt for flavor.
About 4 months ago, I began learning about how fermented foods provide beneficial bacteria into your inner ecosystem and help you absorb nutrients.
About that time, I went to an Asian store and bought a container of Miso, with great intentions of using it. However, the container of Miso then sat in my fridge, unused, for about 4 months, forgotten. When cleaning my fridge out a few times, I cleaned around it and then put it back. Each time, I wondered if it would still be any good to use, and not having noticed a terrible stench, I simply put it back.
Once I decided I might finally use it, I checked out the shelf life of Miso on the Internet. I learned that the ideal time for the benefits of Miso, were actually between 6 months to 2 years. Given the "packaged date" on the container, having waited might actually have been a helpful mistake as it was now about 6 months old.
Soy Versus Miso
When studying Japanese and their longevity, it used to be thought that the soy in their diet was of great benefit. Things have changed - quite drastically.
Soy Is Now Considered Bad
It's amazing actually, that something once thought of as "good", actually has a whole list of very bad effects, according to this study. The list includes of possible ill effects includes digestive distress, malnutrition, loss of libido, PMS, endometriosis, allergies and fertility problems in both men and women. If that list isn't bad enough, add to that it increases risk of cancer and heart disease.
I think I will steer clear of anything soy in the future.
Miso is Good - The Many Miso Soup Health Benefits
On the other hand, another study reveals that Miso protects against prostrate cancer, lung cancer and colon cancer and the effects of radiation. Miso can help to strengthen the immune system, is considered antiviral and very alkalizing to the body. As well, it can aid in fighting off a viral infection, prevents aging, contains antioxidants and beneficial bacteria, protein, vitamin b 12, b2, vitamin 3, Vitamin K, Tryptophan, Choline, Dietary fiber, Linoleic acid and Lecethin. It's also helpful for the skin and in soothing the effects of menopause. It even cuts breast cancer risk.
The many Miso Soup Health Benefits make this dish a truly nutritious choice.
Creamy Miso Mushroom Soup Recipe
(cooking time 11 minutes)
(prep time 5 minutes)
Serves 4 small bowls
1 -2 tablespoons coconut oil
15 large mushrooms (sliced)
2 cloves garlic (minced)
2 cups low sodium chicken or vegetable broth
1 can coconut milk (400 ml) 2 cups
3 tbsp miso
Pepper (to taste)
Truffle oil (optional)
Saute mushrooms in oil about 5 minutes in oil. Add garlic and continue to saute for 1 more minute.
Transfer mushrooms and garlic to a pot, add chicken broth, then use an immersion blender to make the mixture smoother. Add coconut milk, Miso. And heat on medium low, 5 minutes, while stirring.
Serve with pepper to taste, and if desired, use a dash of truffle oil or a truffle/olive oil combo.
* Use Vegetable broth instead of Chicken broth to make this a vegan recipe.
Miso is generally considered part of authentic Chinese and Japanese food. Do you like to try exotic foods and flavors that are not part of your own traditional heritage?
Since Miso Soup can aid in fighting off a virus, would you make this soup if you were fighting off a flu? Do you currently try to use any type of nutrition to fight off the flu?