This recipe MISO , Umeboshi plum and Kuzu is a great intestinal regulator,improves stomach problems,purifies our body and prevents us from colds and flus thanks to its alkalizing properties and depurativas.

To make this soup need:

-Kuzu(Pueraria lobata) Nota: Kuzu is important that from the Pueraria lobata plant,

There are others on the market also called Kuzu, that they come from the root of the arrowroot,the latter can be used as thickeners, but they do not have the medicinal properties we seek.


There are different varieties of miso,for this recipe we will use the Mugi miso is fermented soybean paste with barley.

What we use miso paste?

Miso is important to use biological and that is not pasteurized,It is true that not being pasteurized conservation must be refrigerated and should be consumed in less time.

But its advantages are many, because it keeps all the beneficial microorganisms for our living and active body.

-Umeboshi plums

In the like miso, better be of biological origin.

We can find it in pasta or in whole plum with bone,both serve to this recipe,If we choose the bone containing,will withdraw for broth.

How to prepare Miso Soup,Umeboshi y Kuzu?

1-We put a little water on to boil in a saucepan

2-In another bowl we'll put the other away water from fire. Here you add the Kuzu and Umeboshi paste,stir to dissolve.

3-We return to the saucepan we have a fire and remove some water in a glass.

4-We put the saucepan with the remaining water in the fire and turned off, Once you add the Kuzu off with Umeboshi we have previously dissolved with water and stir.

5-I cup in the other section where we add water to the saucepan and stir miso.

6-A once dissolved miso,add it to the saucepan where this Kuzu and Umeboshi,stir all well with the fire off and ready.

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