Miso is a fermented soy product.  Fermented soy helps to build up beneficial bacteria in the digestive tract that can help with digestion and help to assimilate nutrients into the body.  They also help to boost immunity.  Another example of fermented soy is tempeh which was featured in the brown rice pasta recipe.   Eating small amounts of these foods also help to protect against cancer.

Unfermented soy, such as soybeans digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.   (Some content is courtesy of:http://www.naturalnews.com/025513_soy_food_soybeans.html#ixzz1FhMITX5x )


  • 4 cups filtered water
  • 2-5 tablespoons miso – depending on richness desired
  • 2 tablespoons thinly chopped green onion
  • 1/2 cup diced tofu
  • 10 one inch seaweed strips (optional)


  • Put water, tofu and seaweed in a saucepan and bring to a boil
  • Reduce heat and simmer for 10 min
  • Remove 1.5 cups of broth from the saucepan and place in a bowl
  • Allow water in the bowl to cool a bit and add the miso, mixing it into the water (the water should be cooled to a temperature of 105 degrees or lower so the beneficial microflora and enzymes in the miso remain in tact).
  • Turn off heat, allowing the remaining water in the saucepan to also cool to 105 degrees or below. When it has cooled, add the miso broth to the soup in the saucepan
  • Add chopped green onions for garnish.