Photo Credit: Healthy Home Economist
'The secret to this soup recipe is miso, a traditional, fermented soybean paste from Japan that is delicious and flavorful when used as a soup base.
Worried that miso is made from soybeans? Don’t be. Fermented soy in small amounts such as what would be consumed in this recipe on occasion and in line with the practice of healthy traditional cultures is no cause for concern. It is the modern, unfermented soy loaded with phytic acid and other enzyme inhibitors that is hidden in nearly all processed foods as a cheap, unhealthy filler food that is the cause for concern.'
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