Quote:

 

Diet: At the time of the atomic bombing, Tatsuichiro Akizuki, M.D., was Director of the Department of Internal Medicine at St. Francis’ Hospital in Nagasaki and he fed his staff and patients a strict diet of brown rice, miso and tamari soy soup, wakame, kombu and other seaweed, Hokkaido pumpkin, and sea salt. He also prohibited the consumption of sugar and sweets since they suppress the immune system.

By imposing this diet on his staff and patients, no one succumbed to radiation poisoning whereas the occupants of hospitals located much further away from the blast incident suffered severe radiation fatalities.

• 
  
• 2 teaspoons dashi granules
  
• 4 cups water
  
• 3 tablespoons miso paste
  
• 1 (8 ounce) package silken tofu, diced
  
• 2 green onions, sliced diagonally into 1/2 inch pieces
  

• 
  
• 3 cups dashi soup stock
  
• 1 block tofu
  
• 3-4 Tbsps miso paste
  
• 1/4 cup chopped green onion
  
  Preparation:
  Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Try not to boil the soup after you put miso in.
  
  
• Makes 4 servings
  

• 
  
• 4 cups water
  
• 1/3 cup miso
  
• 3 green onions (scallions), chopped
  
• 1 tbsp shredded nori or wakame seaweed
  
• 1/2 block firm silken tofu, cut into 1 inch cubes
  
• dash soy sauce (optional)
  
• 1/2 tsp sesame oil (optional)
  

• 
  
• 5 cups water
  
• 1/4 cup miso
  
• 3 cloves garlic, minced
  
• 3/4 tsp garlic powder
  
• 1 tbsp soy sauce
  
• 1 tbsp sesame oil
  
• 1 block tofu, any kind, sliced into small cubes
  
• 3 scallions (green onions), sliced
  

• 
  
• 4 cups vegetable stock
  
• 2cups watercress
  
• 1/3 lb fresh tofu, cut into half-inch cubes
  
• 3 level Tbsp MisoMaster® Organic Red Miso]