Cancer-fighting Mixed Vegetables in Miso Recipe

Miso is a popular traditional Japanese food that is high in essential amino acids, minerals and vitamin B.  It is able to neutralize some cancer-causing substances in the body, break down cholesterol and reduces blood acidity.  Similar to yogurt, miso contains high amounts of lactic acid bacteria which can help in assimilating food and digestion.


One of the recommended diet for cancer patients is a diet full of fresh vegetables and fruits.  Hence this mixed vegetables in miso recipe is really suitable for those fighting against cancer or for cancer prevention.



  • 6 cloves garlic, chopped finely

  • 1 cup distilled water

  • 4 cabbage leaves, cut into 1 inch squares

  • 1 cup carrots, sliced

  • 1 cup French beans, cut diagonally into 1 inch length

  • 1/2 cup softened glass noodles (tang hoon), soaked in distilled water

  • 1/2 cup softened cloud ears (bok nee)

  • 1/2 cup dried lily buds (kim chiam), softened and tied into a loop

  • 1 cup softened dried bean curd (non-sweet), cut into 1 inch length

  • 4 teaspoons of miso mixed well with distilled water


  1. Bring a frying pan to heat, add garlic and saute until golden.

  2. Add distilled water and bring to boil.

  3. Add in cabbage, carrots and French beans and stir-fry until cooked.

  4. Add glass noodles, cloud ears, lily buds and bean curd and stir-fry to mix well.  If needed to, add more water.  Remove from heat once the vegetables are cooked.

  5. Add miso sauce and combine well.

  6. Remove from mixed vegetables from frying pan onto a serving dish and serve immediately

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