Why eat fermented food?
“What we’re finding is that our microbiome has one of the biggest impacts on our genes, turning them on and off and determining which ones are ultimately expressed as disease”.
The Microbiome Solution by Robynne Chutkan
At the latest probiotic conference in Singapore in June 2018, we learnt from Colin Hill (Microbiologist) that we should be eating a lot more fermented foods and that we need to have a RDA (recommended daily allowance) for bacterial ingestion. Now wouldn’t that be a great guide for dietary habits!
Imagine the future when your Gastroenterologist will prescribe not only antibiotics but probiotics and fermented foods like tempeh or miso with a dosage written out on a prescription pad.
Easy Miso Soup
- 750 ml organic broth of choice*
- 3cm piece of ginger sliced thinly
- 2 cloves of garlic finely cut
- 2 tablespoons organic and msg-free miso paste
- Tamari or Bragg’s Liquid Amino to taste
- 100 g silken tofu
- 2 spring onions finely cut
- Bring the broth to boil.
- Finely slice the ginger and add to the broth, cover and simmer for 5 minutes.
- Stir in the miso paste, the tamari/liquid amino to taste, and the finely cut spring onion then simmer for a further minute.
- Cut the tofu in to cubes and add a few minutes prior to serving.
You can also add some seaweed, mixed vegetables or noodles to turn this Miso Soup in to a meal.
*To make this miso more authentic make dashi instead of broth. Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp and dried bonito.