What is the best practice for preparing miso soup to preserve its probiotic benefits?

To preserve the probiotic benefits in miso soup, it is best not to cook the soup. Miso, which is a fermented soybean paste, contains beneficial live cultures like Lactobacillus bacteria that contribute to gut health. High temperatures can kill these probiotics, hence cooking miso soup at high temperatures or boiling it for extended periods can greatly diminish its nutritional value, particularly its probiotic content.

The ideal approach is to prepare the soup using hot (but not boiling) water to mix with the miso paste. This allows you to maintain the integrity of the probiotics, as they thrive in non-cooked conditions. Adding other ingredients after the soup has been cooked and cooled slightly also allows for preservation of the probiotics, enabling individuals to enjoy the full spectrum of health benefits associated with miso.