This simple savory miso soup has many health benefits.
Besides being rich in iodine and good for thyroid and endocrine health, kelp seaweed, binds with radioactive strontium, and lead and mercury, and excretes heavy metals from the body.
Kelp contains something called algin.
According to botanist, Ryan Drum, “Algin has great therapeutic value as a heavy metal detoxifying agent. When added to the diet as a component of edible brown seaweed, algin powder, or sodium alginate, it can bind heavy metals present in the food stream and carry them out with the stool, since algin is generally not digestible”[1]
When I was healing from my autoimmune thyroid condition, I ate kelp and other sea vegetables a few times per week for a couple of years, and this naturally and effectively reduced my heavy metal load in the most savory and delicious way.
Here’s a yummy example of my simple and Savory Miso Soup.
Enjoy!
- 5-6 cups fish stock (can use Dashi broth or water)
- 8 ounces extra firm tofu, cubed
- 3-4 inches of dried wild atlantic kelp (soaked in cool water and sliced thin)
- 3-4 scallions, minced
- 4 tbsp. sweet white miso or chickpea miso
- Bring stock, tofu, and kelp to a boil.
- Reduce heat and simmer 2 minutes.
- Dilute miso in a small amount of warm water and add to the pot.
- Continue cooking 2-3 minutes.
- Garnish with fresh scallions.
[1] http://ryandrum.com/seaweeds.htm
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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