Chickpea miso soup is made out of chickpea miso, which is a wonderfully healthy fermented product with no soy that the whole family would benefit from.
Miso contains all essential amino acids; it stimulates the secretion of digestive fluids in the stomach and helps digestion, it is high in antioxidants, it strengthens the immune system, it lowers the “bad” LDL-cholesterol, it restores the beneficialprobiotics. Additionally, miso is a good source of B vitamins (especially B12). Studies have shown miso to reduce the risk for breast, prostate, lung and colon cancers. Miso is said to protect against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
This soup would take ten minutes of your time to prepare and the result would be hearty, healthy and satisfying. As boiling water kills the healthy bacteria and the enzymes in miso, heat the water to near the point of boiling only. The recipe does not contain salt, because miso paste is salty. If you feel that you may still want to add the salt, taste the soup once it’s done and adjust the salt/spice levels.