{"id":17927,"date":"2011-02-16T17:48:37","date_gmt":"2011-02-16T17:48:37","guid":{"rendered":"https:\/\/fxnutrition.com\/?p=552"},"modified":"2025-08-28T17:00:49","modified_gmt":"2025-08-28T17:00:49","slug":"miso","status":"publish","type":"post","link":"https:\/\/www.fxnutrition.com\/blog\/miso","title":{"rendered":"Quick and Simple Miso Soup"},"content":{"rendered":"

One time, while hosting a masters nutrition group on issues related to nutrition, a woman bemoaned the fact that, because of her food sensitivities, she couldn\u2019t feed her children the same restorative foods her mother and grandmother fed her.\u00a0 For me, the soothing foods I ate when I was sick as a child were pastini (tiny star shaped wheat pastas) with butter and cottage cheese and . . . chicken soup. At the time, my son Gilbert ate none of these things, but what he would eat (and what he loved!) was my quick and simple miso soup.<\/span><\/p>\n

<\/span>As we discussed in that masters nutrition group that night, healing and comforting foods stem from how they are delivered, with love and nurturance and the intent to doctor an ailment. They are, not necessarily, the food itself.\u00a0<\/span><\/p>\n

If I served a gluten-free, dairy-free, refined sugar-free cinnamon toast to my son as part of his breakfast, with the same love and sweetness that I remember receiving my cinnamon toast as a kid, Gilbert would likely foster that same appealing memory. Hot chocolate, though hardly from a package with boiling water in the household of a Functional Medicine Nutritionist, would be met with the same delight I experienced in my own childhood when trekking in from the snow. Whether chicken or miso, as would\u00a0 soothing soup, especially when there was a belly ache or the hint of a flu.\u00a0<\/span><\/p>\n

The tradition lived on despite the dietary redirection. It was merely tweaked to meet our nutritional and culinary fancy.<\/span><\/p>\n

The ancient tradition of miso soup<\/span><\/h3>\n

Miso is a food with deep roots. Deep bacterial roots, that is. Our ancestors used varying fermentation methods to prevent spoilage, maximize digestibility, and promote flavor. They turned cabbages into krauts, milks into yogurt and kefir, cucumbers into pickles, and in China and Japan they transformed soybeans into miso. Miso not only has a culinary tradition, but a curative one as well. It\u2019s been used successfully for:<\/span><\/p>\n