I recently posted about the benefits of miso soup in cases of radiation poisoning. Miso soup is easy to make and is extra beneficial when made with the Japanese stock dashi because of the kelp (kombu) that is used when making that stock. More information on how to detoxify radiation poisoning and other toxic conditions here.
Variations of dashi can be made with only kombu or with an addition of shittake mushrooms. Kombu dashi has a lot of iodine from the seaweed and is helpful if you are exposed to radiation. The addition of traditionally made hatcho miso to your dashi stock has quite powerful radiation detoxing abilities. But commercial miso has also been found to work as well.
I learned to make dashi from this wonderful cookbook: The Japanese Kitchen by Hiroko Shimbo. Heaps of other great recipes are in this book.
Ichiban Dashi “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very short cooking time prevents the stock from becoming strongly flavored or yellowish. After this first lightly flavored stock is made the kombu and bonito can be re-used for “second fish stock” but will be stronger in flavor.
- 2 quarts (litres) filtered water
- Five 6-inch squares of kombu
- 1 c of tightly packed bonito fish flakes
Wipe the kombu with a damp cloth to remove some of the salt. Put the kombu and water into a pot and slowly bring it almost to a boil over medium heat. This should take about 10 minutes. Immediately before the water reaches a boil, remove the kombu and save it for your second fish stock. This liquid is called kombu dashi and is used as a vegetarian stock.
Immediately after removing the kombu, add the bonito flakes (katsuobushi) all at once. Wait 10 seconds or until the liquid comes to a boil. Turn off the heat (remove from heat if using electric burner) skim off any foam, and let the mixture stand for 2 minutes.
Strain the stock using cheesecloth and save the bonito flakes for making second fish stock*.
Miso Soup for Radiation
There are many different ways to make miso soup, this one includes diakon and burdock root to help detox heavy metals, EMFs and other types of radiation poisoning:
- 1 sm diakon radish cut into cubes
- 1 burdock root peeled or scraped and sliced thin
- 2 qt dashi
- 2 T hatcho miso
- splash of mirin
- spring onions sliced
Bring the dashi to a simmer and add the diakon and burdock, cook around ten minutes. Remove from heat and add the miso. Stir it in well until it is dissolved. Add the mirin. Serve garnished with sliced spring onions.
It is best not to boil your miso as it can loose flavor. Hatcho miso is a bit more robust and can handle a little heating, but it is preferable to not heat miso too much as it is a live culture.
*Second fish stock is made by simmering the kept and dried bonito flakes together in 2 quarts of water. Both of these stocks can be used for miso soup.
I love miso soup and have prepared it for years. How can I be sure I’m getting kombu and miso and bonito flakes that are not themselves contaminated, after Fukushima?
This is an issue I have become concerned about as well and as a result I don’t buy these products from Japan and I have been looking for a source of kombu and other seaweed from the South Atlantic ocean, but there doesn’t seem to be many people selling seaweed from Argentina or Brazil. It is also something that I can’t seem to find much info on. It is something that needs to be looked into much more. In fact I wish we could get better info on how our other food on the West Coast of N America is being contaminated. I wonder about milk a lot too, but no one seems to want to talk about it.
Just wanted to suggest folks check if there is msg in the bonito flakes. You can get non-msg, but it might still have hydrolyzed protein in it.