This article is written by a student writer from the Spoon University at Oregon chapter.

Let’s face it. It’s cold outside, our classmates are folding over with gut-busting coughs and our roommates are running up the garbage bill with their tissues. We are doing everything in the books to fight the sniffles. With so many healing remedies and juicing trends to choose from, the fight becomes tiresome, leaving you skeptical, confused and broke. So what’s the all-powerful cure? Its name is miso soup.

Miso is one of the ever-increasing popular fermented foods on the health-food scene. The traditional Japanese staple has been known to stimulate digestion, fight infections, increase probiotics in the intestine and energize the body. Due to the many benefits of miso, most people of Japan start their day with a warm bowl of nutrient-rich miso soup and have been doing it for years.

And if everyone in Japan is doing it, it must be good, right? Right.

Before you make it you might be wondering what it actually is. According to Miso Paste 101, miso is a mixture of fermented soybean, barley or rice paste, Kojikin and salt. It is aged from six to 36 months. This aging is where the fermentation process happens and where all the good body-loving nutrients and flavors grow. Added to a pot of boiling water and simple ingredients, you have yourself a body-loving concoction that your health and taste buds will thank you for.

The ingredients used for this soup were purchased at Sunrise Asian Food Market in Eugene. You may even find them in the ethnic food isle in the traditional grocery store.

Medium

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 3-4

Photo by Judy Holtz

Ingredients:
3 cups water
1 1/4 teaspoon dashi powder (for vegan or vegetarian miso soup, use kombu dashi)
3 tablespoon miso paste
6-oz tofu
2 teaspoon dried wakame (seaweed)
1 bunch green onions

Directions:

1. In a medium pot, mix dashi powder with water and bring to a boil. This is the stock.