RECIPE - "Miso soup with vegetables"

Hey, everybody. How are you? This time I come talking about miso, is a Japanese condiment used for soups, usually bought in sachets already prepared and poured into the soup once ready and stir until it is dissolved, gives a very good flavor and also has many properties.

WHAT PROPERTIES DOES IT HAVE?

• They help us digest,
• Great contribution of carbohydrates, lipids, vitamins, minerals and proteins.
• Lots of protein and vitamin B 12, ideal for vegan or vegetarian diets. Vitamins of group A, B, E and folic acid, ideal for pregnancy.
• Essential amino acids and minerals such as Magnesium, Calcium and Iron.
• Contains prebiotic bacteria that balance our intestinal flora.
• Contains linoleic acid and soy lecithin which dissolve cholesterol in the blood and thus prevent the hardening of blood vessels.
• Helps women in menopause, helping with hot flashes and osteoporosis.
• It is antioxidant, helping to eliminate free radicals, thus improving our skin.
• It helps us against acidity caused by acidifying foods such as white sugar, refined foods and animal fats.

HOW DO WE MAKE SOUP? The soup is very easy, we only have to choose which vegetables we want to use to boil them with water, add salt or soy sauce (to give it an even more Japanese touch) and once this ready add the powders. WHAT INGREDIENTS DID I USE? This time I used an onion, a pepper, a piece of cabbage, a couple of mushrooms and a little shredded ginger. You can also add noodles, carrots, zucchini, celery, whatever you like.

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Posted from my blog with SteemPress : https://pepiflowers.timeets.com/2019/01/18/recipe-miso-soup-with-vegetables/

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