Miso in Japanese cuisine is believe to be a powerhouse of health benefits and an ancient superfood. Traditionally eaten at breakfast every day, it is thought to be the best way to start to the day; miso soup with fresh tofu and seaweed is full of alkalising benefits that wakens the body gently and packed full of nutrition.

Miso is made predominantly of fermented soy beans; high in protein, Vitamin K and B12.

Miso is made from fermented soy (beans) which when eaten in its traditional form provides a range of health benefits. These include an abundance of protein, calcium, minerals ( to help strengthen your immune system)  iron, magnesium, Vitamin K, B12 and natural probiotics gained through the fermentation process. Soy however can also be bad; this is because so much of the commercial soya we see in our supermarkets today is highly processed. By not using the traditional fermentation method that removes enzyme inhibitors and psychic acid, soy can be difficult to digest impairing the uptake of certain nutrients. So choose your soy products wisely and always choose Miso Tasty Miso, who use the traditional fermentation method and so is full of goodness.

Miso Tasty soups are naturally high in protein: they contain all the essential amino acids, despite being a vegan product, they are a great source of vitamin K and B2, and also of copper and manganese.  What’s more, enjoying miso soup regularly will act as daily protection against the effects of urbanisation – the binding agent zybicolin in miso is effective in dexotifying and eliminating elements that are taken into the body through the unavoidable industrial pollution, radioactivity and artificial chemicals in the soil and food system. will find our wakame seaweed in our miso soups and meal kits as an additional garnish. Seaweed has a range of health benefits including vitamin K, calcium, magnesium, zinc, antioxidants and iron, often being paired with miso soup so packing a double nutritional punch!