Kelp and Tofu Soup
Ingredients
- Dried kelp 20g
- Soft tofu 200g
- Soybean sprouts 100g
- Shredded ginger, a little
Principle
Kelp is salty and cold—softens hardness, dissipates nodules, promotes urination, and supports blood pressure; it provides unsaturated fatty acids and dietary fiber that may help clear vascular cholesterol and enhance excretion, with calcium that may reduce cholesterol absorption. Tofu and sprouts supply quality plant protein. The soup softens nodules, modulates lipids, and adjunctively supports blood pressure.
Effects & uses
For hypertension with elevated lipids and vascular sclerosis; also for daily prevention of hyperlipidemia and coronary disease (syndrome differentiation required).
Method
- Rehydrate kelp and shred; simmer with sprouts and ginger 15 minutes.
- Add tofu cubes and simmer 5 minutes more.
- Drizzle a little sesame oil; season with minimal salt.
How to use
- Eat with meals—broth and vegetables together.
Caution
Hyperthyroid patients should not eat kelp in large amounts. Spleen–stomach cold deficiency—avoid excess. Keep salt low. A daily food-care recipe; not a substitute for medication.
Source
China News of Traditional Chinese Medicine, “Sauna-season obese hypertensive patients may drink nourishing soup”; Sichuan Provincial Administration of TCM, “Blood-pressure helper at the table.” Pending manual verification.