The five elements miracle soup or broth is commonly used in natural healing for its anti-cancer properties. It was created by Dr. Tateishi Kazu who based the soup on the principles of the five elements theory in Chinese medicine. The harmonizing balance of the forces of yin and yang, acid and alkaline, that generates health; in contrast to the imbalance, which leads to disease.
The five elements are wood, fire, earth, metal and water. Dr. Kazu’s soup is based on the essence of the five elements. He researched, studied and tested over 1,500 types of herbs and plants to come up with the unique healing vegetable soup. Each essence possesses its own color: green, red, yellow, white and black. These relate to the corresponding internal organs: heart, liver, spleen, lung and kidneys. Dr. Kazu used the concept of the five different colors as matched to specific vegetables:
- Daikon Radish Leaves (Green element)
- Daikon Radish (White element)
- Carrots (Red color element)
- Burdock Root (Yellow element)
- Shittake Mushroom (Black element)
This soup is also one of Dr. Baylac’s personal favorite broths for broth fasting. For those of you following a personal detoxification process at home and find yourself in the colder winter climates, utilize this warm broth in your regimen. However, the broth can also be drunk cold for when you are on the go.
This soup can be beneficial for those who are detoxing, fasting, recovering from cancer, and suffering from high blood pressure and arthritis.
5 Elements Soup Recipe
Yield approx: 3.5 litres, 1 gallon of soup, 14 cups
- 16 ounces white daikon radish
- 12 ounces white daikon radish greens
- 10 ounces carrot
- 8 ounces burdock root
- 3-5 fresh shitake mushrooms (sundried)
- Prepare the vegetables by washing the greens and mushrooms and scrubbing the roots. Do not peel the vegetables. Use them as is for optimal benefit. Chop the vegetables into small pieces.
- There will be no salt or seasonings added to the soup.
- Fill a non-toxic pot with 14 cups of water or three times the quantity of water as the vegetables. Enamel or stainless steel pots are good choices.
- Add the vegetables and bring to a boil. Once the soup starts to boil, reduce the heat and simmer for two hours.
- Strain the soup to separate the broth. The broth is ready to drink.
- Fill up several 16oz or 8oz mason jars for storage in refrigerator and later use.
- You can also drink the soup simply as a water replacement.