Longevity Okinawan Japanese Eggplant Miso Soup Recipe

Miso is a traditional seasoning paste usually made from fermented soybeans.  It can also be made by fermenting rice, barley or wheat with salt and the kojikin fungus or yeast mold known as koji.  It is a good source of proteins, vitamin K, vitamin B12 and carbohydrates. Just a little miso can help provide you the trace immune boosting mineral zinc as well as copper and manganese for your daily needs. However it is high in sodium and so if you are salt-sensitive, you should use it sparingly.  Miso is high fiber and high in probiotics and so is great for the digestive tract.  Studies have shown that women who consume miso regularly are at lower risk of developing breast cancer.



  • 3-4 tbsp Miso paste

  • 4 scallions (spring onion)

  • 2 carrots

  • 1 cup tofu, cut into cubes

  • 2 cups Japanese eggplants, julienned or cut into long thin strips

  • 2 quarts hot water


  1. Chop scallions and carrots into small pieces

  2. Put water into a saucepan and bring to boil.  Add miso paste and stir well until fully dissolved

  3. Add the rest of the ingredients and simmer until the vegetables are soft and tender

  4. Remove and serve

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