Introduction: Miso soup with wakame is also a very popular food in Japan. Especially among the elderly, they drink it almost every day.
It turns out that wakame is rich in plant fiber; 5 grams of wakame contains 2 grams of plant fiber, which is divided into water-soluble and insoluble plant fibers.
Water-soluble plant fiber is rich in polysaccharide components such as alginic acid. Alginic acid can bind with salt from other foods, promoting its excretion from the body, thereby reducing the body's absorption of salt不知不觉中.
Chilled Wakame Salad
As is well known, as people age, their taste buds become less sensitive, and they may unknowingly consume excessive salt. If a bowl of wakame miso soup is consumed daily, it can reduce salt absorption, lower blood pressure, and promote health. It truly kills several birds with one stone.
Furthermore, the insoluble plant fiber in wakame does not dissolve in water and is not easily digested or absorbed. It can increase the volume of stool and soften it in the human intestine. It also stimulates the intestinal wall and promotes intestinal peristalsis. This reduces the time stool stays in the body, indirectly lowering the risk of colorectal cancer.
Chilled Wakame Salad
I often recommend my parents to buy Japanese miso and wakame from large supermarkets in China and make the soup themselves.
How to make Wakame Miso Soup: 1. Prepare ingredients: Cut half a box of soft tofu into small cubes, add one spoonful of Japanese miso (miso paste), and a little chopped green onion. 2. Soak the wakame in water to rehydrate it. 3. Bring water to a boil in a pot, then reduce the heat to low. Scoop out a little hot water to dissolve the miso paste. 4. Pour the dissolved miso paste back into the pot. Taste and adjust the saltiness by adding more paste if needed. Once the flavor is right, add the tofu cubes and wakame to the pot. 5. Turn off the heat just before the soup comes to a boil and sprinkle with chopped green onions.
Chilled Wakame Salad