Recipe from Ricki's Kitchen: Anti-Radiation Soup

Anti-Radiation Soup

This recipe comes from Elson Haas' wonderful book, Staying Healthy with Nutrition.The soup is great for diminishing the negative effects of X-rays, other radiation (from computers or televisions) or even the damaging effects of excessive sunshine if we overdo our time outdoors.  As Haas writes, “This macrobiotic dish was shown to reduce radiation sickness after the Hiroshima bombing and will probably protect us from some of the hazardous effects of x-rays and metal exposures.”  Not to mention too much sun! 

4 ounces (about 1/2 block) tofu, cut in small squares
1 ounce dried kombu or nori seaweed, cut in strips (these expand quite a bit in water--cut them small!)
3 cups purified (I used filtered) water
1 T. miso paste, or to taste
1 lemon
1-1/2 cups cooked brown rice (I like basmati)
1 T. toasted sesame oil (optional)
chopped green onion, optional
chopped cilantro, optional

Add the tofu and seaweed (nori or kombu) to boiling water and simmer for a few minutes.  Remove from heat and stir in some of the miso paste for flavor (do not boil the miso!), add the juice of the lemon and the optional ingredients if desired, cover, and let sit for 15-20 minutes. Serve with brown rice (eaten separately or stirred into the soup).

From Elson M. Haas, MD, Staying Healthy with Nutrition, Celestial Arts, 1992.

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