miso soup and breast cancer

According to a study in the Journal of the National Cancer Institute (2003; 95:906-13), miso soup consumption is linked with up to a 50% reduced risk of breast cancer. The study polled 22,000 Japanese women, and those who had three or more cups of miso soup per day had a 40% lower risk of developing breast cancer than those who had less than one cup per day. Women who also ate soy products in addition to the 3+ cups of miso per day had a 54% lowered risk.

Miso is a fermented paste made from soy, salt, and rice. Because it is a live, fermented food, it is high in probiotics, making it an excellent digestive tonic (as long as you don't boil it and kill the probiotics). Purchase only refrigerated, organic miso rather than miso found on a grocery shelf. I really like Miso Master, and I've been cooking with it since 1990.

So here's an easy miso soup recipe:
Boil water and add a scallion, a carrot, some cabbage (or other leafy green) until the veggies are softened. If you are adventurous, put one or two small pieces of wakame seaweed or sea palm seaweed in at the very beginning. Pour the soup in a bowl, and add one to two teaspoons of Miso Master brand yellow miso. Dissolve the miso by squishing it against the sides of the soup bowl. Enjoy!