A recent article reported the ability miso has to prevent a number of modern illnesses. Traditionally miso was used for digestive and cardiovascular health. Miso also provides protection from radiation and other environmental toxins. In macrobiotics, we recommend using barley or brown rice miso that has been aged two to three years.
Certain preparations of miso provide the most benefit. Miso soup can be enjoyed often or daily, and even two to three times a week will start to improve your health. In my experience, the two best preparations are miso soup and miso-tahini spread.
Miso soup is the best preparation for all-around health. The benefit of properly prepared miso soup is that it immediately strengthens digestive health and blood quality. When miso is prepared with wakame seaweed and vegetables, it provides the most benefit. Miso needs to be shocked by stirring it into the boiling soup, then simmering for three to four minutes (see recipe below for details). You can reheat miso soup gently as long as you are careful not to boil it. To get started, try making enough soup to last for two days once or twice a week. You can enjoy miso soup with any meal of the day.
For strength and even deeper nourishment, miso can be simmered with tahini, or tahini and scallions, and used as a spread on sandwiches or as a condiment on rice.