Miso has effects to detoxify radiation poisoning, and also is a natural detoxifier that has effects to prevent against food poisoning (biological toxin), such as botulinum toxin, toxic fish venom, insect poisoning, mushroom poisoning, etc.

Miso is a Japanese seasoning made from fermented soybeans. This sort of seasoning is called Doujiang (豆酱) in Chinese. According to traditional Chinese medicine and food guidelines, Doujiang has salty and cooling properties. It affects spleen, stomach and kidney, and can be used for cleansing internal heat and for detoxifying food (meat, fish, mushroom, vegetable) poisoning, insect poisoning, treating burns and relieve constipation.

Scientific studies found that, Miso is rich in proteins and vitamins. It has effects to soften arteries, lower cholesterol and promote bowel movements.

How to each Miso? Here are three recipes of how to make Miso soup:

1. Miso Seaweed Tofu Soup:

Ingredients:

4 cups of water
2 tablespoons miso paste (if too salty, just add 1 tablespoon)
2 tablespoons dried nori or wakame seaweed (soaked in water)
1 package tofu (8 ounce, cut into 1 inch cubes)
2 green onions (cut into 1/4 inch pieces)

Directions:

Use a pan or pot to bring the water to a boil, add seaweed and tofu into the boil water, simmer for 10 minutes. Then add miso paste and stir until miso is well dissolved in the soup, then top with green onions and serve immediately.

2. Miso Fish (or Chicken, or Pork, or Beef) Soup:

4 cups of water
1 tablespoon olive oil
2 slices of ginger
2 cloves of garlic (cut into small pieces)
2 tablespoons miso paste (if too salty, just add 1 tablespoon)
8 ounce fish fillet (cut into 4 portions), or chicken/pork/beef (cut into slices or 1 inch pieces)
2 green onions (cut into 1/4 inch pieces)

Directions:

Use a pan or pot to bring the water to a boil, add fish (or chicken, or pork, or beef), olive oil, ginger and garlic into the boil water, simmer for 10 minutes (chicken for 20 minutes, pork/beef for 30 minutes). Then add miso paste and stir until miso is well dissolved in the soup, then top with green onions and serve immediately.

3. Miso Vegetable Mushroom Soup:

4 cups of water
1 tablespoon olive oil
2 slices of ginger
2 tablespoons miso paste (if too salty, just add 1 tablespoon)
5 mushrooms (sliced)
1 carrot (sliced)
1 onion (cut into large pieces)
2 celery stalks (cut into 1 inch pieces)

Directions:

Use a pan or pot to bring the water to a boil, add mushrooms and ginger into the boil water, simmer for 5 minutes, add carrot, onion and celery, bring to boil for 3 minutes. Then add miso paste and stir until miso is well dissolved. Now the soup is ready to serve.

For more information about natural remedies, go to Natural Remedies Center: http://www.naturalremediescenter.com/

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