Carp tofu soup is a simple and effective choice that increases estrogen and slows down aging.
Tofu is made from soybeans - a type of seed that contains high phytoestrogen content, especially isoflavone (genistein, daidzein).
These compounds have a structure similar to endogenous estrogen and have the ability to bind to estrogen receptors in the body, thereby helping to relieve symptoms of female hormone deficiency.
Isoflavones in soybeans can help reduce hot flashes, insomnia, vaginal dryness and skin aging in premenopausal and menopausal women.
Supplementing 50-100mg of isoflavones/day for 12 weeks helps increase bone density and significantly improve skin index in women over 40.
A serving of tofu (about 100g) can provide up to 25-30mg of isoflavones, suitable for daily use.
Carp is not only an easy-to-digest food but also provides a source of high-quality protein and natural omega-3, which helps support collagen synthesis, maintain firm skin, reduce inflammation and increase blood circulation.
According to the American Heart Association (AHA), omega-3 from fish has the effect of reducing chronic inflammation - a cause that contributes to promoting premature aging and chronic diseases.
Protein from carp also helps maintain muscle mass, regulate hormones and support liver function - an organ directly related to estrogen metabolism in the body.
A study from Frontiers in Nutrition said that supplementing fish rich in omega-3 at least twice a week helps reduce the risk of female hormone loss by 30% in women over the age of 40.
When tofu and carp are cooked together into soup - without frying or industrial processing - they will retain their nutritional value, especially good for women aged 35 and over. Carp tofu soup provides:
Isoflavones help increase estrogen naturally, supporting hormonal stability;
Omega-3 and collagen from fish help improve skin elasticity, fight inflammation, and slow down aging.
Protein and minerals (calcium, iron, zinc) help increase metabolism, good for bones, joints and nail hair.
This is also an easy-to-digest, low-cholesterol dish, suitable for people with sensitive digestive systems or in the recovery stage after giving birth or illness.
How to prepare:
Ingredients: 1 small carp (about 500g), 150g tofu, ginger, onions, tomatoes, fennel, spices are enough.
How to cook: Ginger scented phi, add fish to the pan, then add water, tomatoes and simmer for 30 minutes. When almost cooked, add tofu and fennel, season to taste. Avoid using too much oil or powder.
