Make miso soup in 2 minutes using authentic ingredients
I substantiate 28 health benefits of authentic miso (made in 2 minutes from scratch with traditional ingredients) – and show you how to locate the raw ingredients without getting scalped and how to make enough dashi (stock) to last for 3 days in the second part.
The reason there is no obesity in Japan and why the Japanese and Koreans have great skin
Ever wondered why obesity does not exist in Japan? (Or Korea for that matter where they also eat miso soup with every meal). Why do the Japanese (and Koreans) have such great skin? Why do they live around 7 years longer than us? If you discount the high rate of suicide in Japan skewing the average it’s actually a lot longer.
Breaking news: Japan is virtually untouched by covid-19
Could this be because a sulfated polysaccharide called Fucoidan in the seaweed (Japanese Kelp) used to make miso is:
and kills covid-19 in vitro?
The Comparative Analysis of Antiviral Activity of Native and Modified Fucoidans from Brown Algae Fucus evanescens In Vitro and In Vivo* Krylova et al 2020
“…Thus, native and modified with enzyme Fucoidan have comparable potency against several DNA and RNA viruses, allowing us to consider the studied fucoidans as promising broad-spectrum antivirals….”
Sulfated polysaccharides effectively inhibit SARS-CoV-2 in vitroKwon et al 2020
“…Our results reveal that specific sulfated polysaccharides bind tightly to the S-protein of SARS-CoV-2 in vitro, which suggests that they can act as decoys to interfere with S-protein binding to the heparan sulfate co-receptor in host tissues3,11, inhibiting viral infection. …”
I recommend watching in 2 or more sessions.
0.48 The 3 kinds of Dashi (stock used to make miso)
1.54 Why it prevents obesity
2.47 Okinawans have the highest consumption of Kombu (Seaweed used to make miso stock) in Japan and also the highest life expectancy. Are these 2 things related?
3.21 How miso is made
4.38 to 7.11Fermentation process of miso: Anti-nutrients transformed to beneficial nutrients Beneficial aminos, vitamins and minerals improved and made more bio-available
7.13 The 3 types of Dashi a) Shiitake Mushroom Dashi
7.20 to 8.01 How and where Shiitake is grown 8.05 to 11.15 9 x health benefits of Shittake
11.11 Kombu (Janpanese Kelp) Dashi to
11.36 How & where it’s grown and harvested
11.44 How not to get scalped when buying your kombu
13.06 to 16.55 health benefits of iodine and alginin in kombu
17.00 Fucoidan (polysaccharide) and Fucoxanthin (carotenoid)
17.06 to 16.04 Fucoidan – 12 health benefits – the medical studies
18.11 to 18.34 Fucoxanthin – 4 health benefits – the medical studies
18.40 Dashi (stock) no. 3 Katsuoboshi aka bonito flakes (dried fermented skip jack tuna)
18.41 to 19.11 How it’s made – how to use it to make dashi (stock)
19,11 to 20.01. 8 x health benefits of bonito flakes
20.05 2 reasons not to overindulge in bonito flake dashi
21.06 to end How to make authentic miso soup with authentic shiitake mushrooms and Kombu (dried Japanese kelp). I SHOW YOU HOW TO MAKE ENOUGH DASHI TO MAKE MISO SOUP TWICE A DAY FOR 3 DAYS AND KEEP THOSE IMPORTANT HEALTH GIVING NUTRIENTS FRESH..
22.40 Wash the salt off the kelp by quickly rinsing it under the tap
22.52 How to buy and store dried shiitake mushrooms 23.15 How to test shiitake for snap
23.31 to 25.29 How to avoid getting scalped when you buy your kombu (kelp) (Kelp is a Japanese/Korean commodity and so should be very cheap. I give ebay price of the brand I recommend in UK, US and Australia)
25.38 to 28.43 How to buy and store your shiitake mushrooms 30.01 to 33.37 Making the shiitake and kombu dashi DO NOT OVERCOOK! 34.47 How to quickly cool your dashi so the nutrients are preserved 36.23 Making the second batch of dashi
The 28 (at least) health benefits of miso soup and how to make it in 2 minutes
One half packet of kombu (Japanese Kelp)
2 handfuls of dried shiitake mushrooms
Bottled or filtered water. (Don’t use tap water)
- sized saucepan
- washing up bowl or similar
- glass bowl
- soup bowl
How to make it:
- If using the Wel-Pac (Korean) brand of kombu take out about half a packet of kelp, run it quickly under the tap to get rid of the sea salt left on the kombu when it was dried, break it into small pieces and put in the pan. If using the Chinese brand, you will need to use scissors to cut the kelp into small pieces. Put the pieces in a bowl of water, agitate well and then put the pieces in the pan.
2. Put 2 handfuls of dried shiitake mushrooms in the pan.
3. Fill the pan with water and put on the hob.
4. Turn the hob to low/medium. (3 out of a maximum of 5 on my knob),
5. Set a timer for 20 minutes. There should be no movement of the water. it should not simmer.
6. At the end of 20 minutes you should see a little bit of foam around the edges of the pan.
7. Pour the stock into a bowl using a collander to strain the seaweed and mushrooms. These go back in the pan which is then filled with water to make the second batch where the process is repeated.
8. Carefully put the bowl filled with hot dashi into a washing up bowl or similar filled with water to cool down. Freezer blocks in the water in the bowl are a good idea.
9. When the dashi has cooled down, decant it from the bowl into a jug and then carefully pour into a glass bottle. Use a vacuum wine stopper to remove any air in the bottle and place in the fridge. Every time you use some dashi to make miso you will replace the stopper and remove the air with the pump.
10. To make your miso soup, simply put half a tablespoonful of your favourite miso (do not use barley miso) in a small bowl. Tip a small amount of dashi into the bowl with your miso and with 2 tablespoons, make a mixture which is the consistency of clotted cream. Then pour in around another cup full of dashi. Voila. Miso soup. Eat at the end of your meal like the Japanese not at the beginning because it’s an appetite suppressant. You will have enough dashi to last for 3 days for one.