Soybean Pastes of all Types

Types of Soybean Pastes

1. Doenjang (Korean Soybean Paste)

Description: A traditional Korean fermented soybean paste made from cooked soybeans and brine. It has a robust, earthy flavor with a hint of umami and saltiness. Often used in soups, stews, and marinades.

Nutritional Value:

High in protein and dietary fiber.
Contains probiotics that support gut health.
Rich in vitamins like B-complex and minerals like magnesium and calcium.

Ayurvedic Values:

Balances Vata due to its warming nature.

Its salty and fermented qualities may aggravate Pitta.
Aids digestion and supports gut flora, promoting Agni (digestive fire).

2. Miso (Japanese Soybean Paste)

Description: A Japanese fermented soybean paste often mixed with rice or barley. It ranges from light (white miso) to dark (red miso), offering varying levels of sweetness and saltiness.

Nutritional Value:

Rich in protein, manganese, and copper.
High in probiotics, which enhance gut health.
Contains antioxidants that may reduce inflammation.

Ayurvedic Values:

White miso is cooling and light, suitable for Pitta.

Dark miso is warming and grounding, balancing for Vata and Kapha.

Promotes gut health and immunity.

3. Doubanjiang (Chinese Spicy Soybean Paste)

Description: A spicy Chinese paste made from fermented soybeans, broad beans, chili peppers, and salt. It’s commonly used in Sichuan cuisine.

Nutritional Value:

High in protein and antioxidants from chili peppers.

Low in fat but rich in sodium.

Contains small amounts of calcium and iron.

Ayurvedic Values:

Strongly increases Pitta due to its spicy and salty nature.

Helps stimulate digestion but may be too heating for some constitutions.

Ideal for cold climates to warm the body.

4. Tempeh Paste

Description: A paste made by fermenting soybeans into tempeh, which is then blended. It’s less salty and milder compared to other soybean pastes.

Nutritional Value:

High in protein and dietary fiber.
Good source of vitamins B2 and B6, magnesium, and zinc.
Contains probiotics and prebiotics.

Ayurvedic Values:

Balances Vata and Kapha due to its earthy and grounding properties.

Mild and easy on digestion, suitable for all doshas in moderation.

5. Gochujang (Korean Spicy Soybean Paste)

Description: A sweet, spicy, and savory Korean paste made with fermented soybeans, chili powder, glutinous rice, and salt.

Nutritional Value:

Contains protein, iron, and vitamins such as B2 and B6.

High in sodium and carbohydrates from glutinous rice.

Ayurvedic Values:

Increases Pitta due to its spicy and heating qualities.

May stimulate appetite and digestion.

Not recommended for those with excessive heat or inflammation.

6. Thai Soybean Paste (Taochiao)

Description: A salty, fermented paste often used in Thai cooking, made from soybeans and sometimes mixed with garlic or sugar for added flavor.

Nutritional Value:

High in protein, sodium, and essential minerals.

Provides a quick energy boost due to the simple sugars in some versions.

Ayurvedic Values:

Warming and stimulating, balances Vata but may aggravate Pitta.

Promotes digestion but can be heavy if overconsumed.

General Nutritional Benefits of Soybean Pastes

High in protein, essential for muscle repair and maintenance.

Rich in probiotics that support gut health.

Contains essential minerals like iron, magnesium, and calcium.

Source of antioxidants, which may reduce oxidative stress.

General Ayurvedic Recommendations

Fermented soybean pastes are warming and grounding, making them excellent for Vata dosha, especially in cold weather.

Pitta individuals should consume them in moderation due to their heating properties.

Balances Kapha when combined with spices like ginger or garlic.

Enhances Agni and supports digestion when used in soups or warm dishes.