Miso is a fermented soybean product that is rich in protein, vitamins, and minerals. Look for it in Asian groceries or health food stores that sell macrobiotic products. There are several different kinds of miso, ranging from rich brown barley miso. through red to sweet yellow ‘white’ miso. As a rule of thumb, the darker the color the stronger the flavor.
Beware: Don’t boil miso. It loses its nutrients when boiled, so take care not to overheat your soup once the miso is in.
If you are having oral problems such as cankers or post radiation dryness, this delicious soup can be pureed by whizzing a couple of cupfuls in a blender for easier swallowing. Let the soup cool somewhat before eating.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.