Miso soup is delicious, but do you know how to cook miso soup affects its benefits? The doctor advises that when the soup is cooked, turn off the heat first, wait until the temperature is slightly cold and then add miso to taste to it, so that the most fermented bacteria can be retained.
How to cook miso soup? Is miso dissolved in hot water or cold water?Many people love to drink miso soup, not only because it is nutritious and easy to cook, it is a soup that can be cooked at home often. But don't know how you cook miso soup? Do you know that the different cooking methods of miso soup will affect its benefits? The doctor of gastroenterology, Masahiro Masahiro, previously shared in the program "Healthy Chat Station" that if you want to replenish the bacteria, you can eat more natural fermented foods, such as miso, na beans, German sauerkraut, Ego, buttermilk, Tinbe, cheese, etc. When eating, one important point should be paid special attention to, that is, the temperature should not be too high; when the temperature exceeds 45° C, the activity of bacteria will be significantly reduced, while the heating rate above 65° C will cause a significant reduction in the amount of bacteria.
For the above foods, such as Eagle, Eagle buttermilk, Na bean, etc., there is no problem of heating, but the miso soup is irritating. Cooking soup is of course high temperature. Most of the cooking method is to put the miso in and cook when the water is quickly boiled. Money Masahiro pointed out that this way of cooking will make "good bacteria die". The ideal cooking method is to turn off the heat after the soup is cooked, and then add miso to taste when the temperature is slightly cold. Many people also use miso to roast fish. They should also wait until the fish is almost baked and then apply miso to add flavor. Money Masahiro said that the principle is that miso cannot be heated for a long time.
There are also many people on the Internet asking how to deal with a whole piece of miso soup when cooking miso soup. Some people will dissolve it in cold water, while some people will directly put it in hot water and cook it. Generally, chefs recommend putting it in a small bowl, which will easily dissolve through the hot soup. However, nutritionists and doctors will recommend that it is best to fully dissipate the miso with cold water first, and directly add it to the boiled and turned off soup. Do not continue to boil to avoid destroying enzymes. But no matter which method it is, the key is not to overcook miso, which will not only affect the flavor, but also cause nutrient loss.
Miso is rich in plant-based protein, and has no sterol-freeMiso contains rich mineral ingredients such as iron, dies, phosphorus, sulfur, etc., and is also rich in soybean anionosterone, vitamin E, anionosterone, saponin and other nutrients. A bowl of miso soup a day is considered one of the recommended foods made by Japanese seniors. Taiwanese people also love this simple, easy to cook and nutritious soup.
Wang Xiuyuan, a former nutritionist at the Third General Hospital, was interviewed and pointed out that the main raw material of miso is yellow beans, which has a rich plant-based protein and does not have the burden of calcium during intake. Miso contains dietary standards that aid digestion and has a high content of vitamins B and E. Because miso is made, it is fermented by whole beans and koji, and the bean dregs must be removed during the preparation process, which can contain complete bean nutrients. Many domestic and foreign languages have proven the benefits of yellow beans. The protein in yellow beans is low in fat and fat, and there is no animal sterol, which can reduce the risk of cardiovascular disease. The Food and Drug Administration also reminds that the miso production process will be fermented by koji bacteria, and the maturation process will be complicated. It reminds everyone to choose a credible food brand when buying miso.
Drinking more than 3 bowls of miso soup in one day may increase the chance of gastric cancerHowever, although miso is good, you should not eat too much. Because miso contains a higher salt content, it is important to note that patients with hypertension, cardiovascular disease or kidney disease are not suitable for consumption. Food that is too hot may cause increased blood pressure to diabetic patients, and may easily produce ascites for patients with cirrhosis, causing moisture in the body to remain and dry mouth.
Many years ago, Tokyo Cancer Research Center in Japan also published a study that eating miso has the effect of inhibiting gastric cancer; however, the rate of gastric cancer in Japan has been relatively high for many years. The reason is that I have drunk too much salted miso soup. According to previous research by the Japanese Epidemic Association, drinking more than three bowls of miso soup a day is 60% higher than that of people who only drink a small amount of miso soup a day. It can be seen that the risk of gastric cancer is related to gastric cancer.