Get well, be well with fermented foods

Modern science is affirming ancient medicine: eat fermented foods. A diversity of good bacteria in your gut leads to multiple health benefits such as a strengthened immune system and better mood.

Two of the most commonly named fermented foods – miso and tempeh — originate with soybeans. Miso is a paste made from soybeans, sea salt and koji, a mold starter. When mixed with other grains, it’s allowed to ferment for three months. The result is a thick paste rich in manganese and zinc.

It’s not a miracle food, but oncologists recommend miso soup to patients undergoing chemotherapy. That’s because it aids in absorption of essential nutrients.

Canadian Living magazine has published a three-step, four-ingredient recipe for miso soup.

  1. Dissolve miso in one-quarter cup of water and whisk mixture into soup pot.
  2. Stir in cubed tofu and sliced mushrooms.
  3. Reduce heat to medium-low and simmer for 30 minutes.

Chicken noodle soup can exit, stage right.