Archive for japanese miso soup

Fermented food for gut health

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on November 14, 2013 by ecofrenfood

Every food expert on the planet will tell you that the healthiest foods are usually the freshest. But the latest beneficial food group isn’t a bit farm to table—it’s fermented—meaning ingredients like cabbage and cucumbers have been left to sit and steep until their sugars and carbs become bacteria-boosting agents.

Wellness experts are currently enthralled by how these pungent, probiotic powerhouses, which boost the good bacteria in your digestive tract, can help heal a multitude of health issues, like leaky gut and IBS, and can even lead to weight loss, better skin, and boosted immunity.

One of the reasons? “The gut is the largest part of our immune system,” explains Drew Ramsey, M.D., author of The Happiness Diet and 50 Shades of Kale. So it matters what you put in it. “Sugar and refined carbohydrates cause damage, while fermented foods heal.”

Ready to see what these (somewhat skunky) superfoods can do for you? Here are seven to try now. —Jennifer Kass









1. Kombucha

A fizzy, fermented black tea that’s no stranger to New Yorkers, kombucha gives you a bang for your bacterial buck because of the variety of microorganisms it contains. “When you drink a bottle of kombucha, you’re drinking four to seven microorganisms all at once, building a really strong gut,” explains Michael Schwartz, the fermented-foodie founder of BAO Food And Drink. Just watch the sugar.



2. Sauerkraut

Turns out you should put sauerkraut, AKA fermented cabbage, on way more than your tofu dogs. It has a powerful impact on brain health, including depression and anxiety. “There’s a tremendous connection between gut and brain health,” explains Dr. Ramsey. If you’re the DIY type, try making your own. (Here’s an easy recipe!) Unlike non-refrigerated, store-bought varieties, homemade ‘kraut has no chemical preservatives or added sugar.


3. Pickles

Pickles are the gateway ferment. Not only do they provide a healthy dose of probiotics, they’re a familiar food item and have a taste that many people already love—including those who may hold their nose at the idea of eating fermented foods.


4. Coconut Yogurt

Kimberley Snyder, celebrity nutritionist and author of The Beauty Detox Foods, loves coconut yogurt, because it’s a delicious, dairy-free way to work plenty of enzymes and probiotics into your diet. Though Greek and regular yogurt are also fermented foods, Snyder is less enthusiastic about them. “Dairy is extremely acid-forming in the body and difficult to digest,” she explains.

coconut yogurt

5. Miso

Jeff Cox, author of The Essential Book of Fermentation, loves miso for its nutritional profile. The paste made from fermented soybeans and grains is “full of essential minerals, like potassium, and consists of millions of microorganisms giving us strength and stamina,” he says. To make miso soup, just add a dollop to boiling water, along with some favorite vegetables, like onions, bok choy, or mushrooms.

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6. Tempeh

Tempeh (fermented soybeans) is a complete protein with all of the amino acids, says Cox. He suggests using it as a yummy substitute for bacon in BLTs. Try flavoring organic tempeh with some tamari (also fermented), then add it to a sandwich with tomato, lettuce, and toast. Or eat it tossed in a bowl of steamed veggies.


7. Kimchi

Think of this spicy Korean dish—typically made from fermented cabbage—as a beauty food, as well as an energy-booster, says Snyder. It can help “enhance digestion and nutrient assimilation,” she explains. “You may also notice, with improved digestion, an improvement in the look of your skin.”


Prevent Swine Flu, Drink Herbal soups

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on July 18, 2009 by ecofrenfood

Soup is universally loved and the ultimate comfort food. Nearly every cuisine in the world has soup as a dish that is served on a daily basis. Many soup recipes can be made in minutes, with just a few ingredients, creating a comforting meal that few other dishes can match. Soups can be savory or sweet, thick or thin, hearty or light.

Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one’s body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients.

Black Chicken Herbal Soup


  • 1 Black Chicken (whole)
  • 2 medium length of Dang Shen
  • 2 medium slices of fresh Huai Shan
  • 1 tbsp of Guo Qi Zi
  • 6 Hong Zao (red dates)
  • 4 slices of Ginger
  • 4 cups of water

Method One:

  1. Wash the chicken thoroughly; remove the necessary organs, head, neck, feet, if they are still intact. Removing of the skin is optional as black chicken is less fatty than regular chicken.
  2. Rinse all the herbs (Dang Shen, Huai Shan, Guo Qi Zi, Hong Zao) lightly. They shouldn’t be anywhere filthy when you bought them from reputable Chinese herb stores or pre-pack packages in Chinese supermarket.
  3. Place all the ingredients in an earthen stewing pot, do not cover the lid.
  4. Place the pot in a steamer or wok and steam over boiling water for 30 to 45 minutes and let it cook for another 2 hours on low heat.

Method Two:

  1. Follow step 1 and 2 as the above.
  2. Place all the ingredients into a crockpot/double-boiler. Cook it on high heat for 30 minutes and let it simmer for another 2 hours.





Dang Shen












Guo Qi Zi (Goji / Chinese Wolfberries)





Hong Zao (Dried Red Dates)






Fresh Huai Shan (Chinese Yam Root/Burdock Root)


Burdock Root or Chinese Yam Root Soup

200g of lean pork ribs, blanched
200g fresh Huai Shan (鲜淮山), peeled, thinly sliced, and blanched
1 ear of fresh corn, cob broken into half
6 – 8 pieces of seedless red dates
1 pot of water, 50% filled (about 1000ml)

1) Bring a pot of water to a boil over high heat. Add in pork ribs, red dates, sweet corn, and fresh Huai Shan.

2) Bring all ingredients to a boil again. Reduce heat to low fire, and simmer for 30 – 40 minutes. Cover pot with lid. Add salt to taste.

3) When all ingredients are cooked till tender, heat off. Serve hot.









  • 2 teaspoons dashi granules
  • 4 cups water
  • 3 tablespoons miso paste
  • 1 (8 ounce) package silken tofu, diced
  • 2 green onions, sliced diagonally into 1/2 inch pieces

 Method :
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Japanese basic soup stock  (1 quart)
  • Cold water — 1 quart
  • Kombu (dried kelp), rinsed briefly in cold water — 1 piece, about 4 inches square
  • Katsuobushi (bonito flakes) — 1/3 cup


  1. Place the cold water and kombu in a saucepan and set aside to soak for 15-20 minutes.
  2. Set the saucepan over medium heat and bring water just to a boil. Add the katsuobushi and immediately remove from heat.
  3. Let set for 5-10 minutes, and then strain, pressing down to remove as much liquid and flavor as possible. Discard the solids or use again to make niban dashi (see below). Use the dashi as directed in recipes.
Benefits of Soups
Shared by Camelia

1) Black Chicken, Silkie: Richer in protein as compare to the “white” chicken.

2)Chicken soup relieves coughs and sore throats because the gentle heat from the soup improves blood circulation.

3)Vegetable soup helps to detox toxin in the body. it also provide more nutrients, eliminate toxins and excess fats from the body and may give dieters more energy.

4) Common Chinese soup ingredients like carrot, potato and Chinese yam provide excellent source of carbohydrates while pork, poultry, eggs, provide proteins.

5) Burdock root has been used for purifying blood stream, and to neutralize and eliminate poisons in the system.

6) Goji Berries reinforce the glands which are accountable for producing energy, muscle enlargement and restore — the adrenals, thymus, pituitary and thyroid. In addition, as an adaptogen, goji berries motivate the regeneration of muscles.

7) Miso is a seasoning that is made using fermented rice, barley, soybeans and salt. Miso is a paste used to make soups, stew and sauces. its benefits helps to reduce and slow the signs of aging.

8)Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi powder is also available at stores.