Here's a Chinese food medicine recipe: White Radish Soup
White radish is a traditional Chinese food medicine used to clear the lungs to resolve phlegm, control cough, and “release exterior” from pathogenic heat that enters the body. Garlic is an important food medicine to ward off disease in all traditions, and in this recipe, it also supports the action of the radish to relieve cough. White pepper has a particular association with the qi of the lungs, immediately and strongly activating the qi to expel phlegm, and it ensures the medical effect of the recipe is brought directly to the lungs. Olives and olive oil act to protect the yin aspect of the lung qi, and in this recipe is used to moderate the yang and somewhat drying action of the pepper.
As a preventative food medicine recipe, this soup can be eaten once or twice per week to keep the lungs clear and improve breathing, in general, thus strengthening the qi of the lungs and guarding against viral infection.
As a recipe to relieve the symptoms of a viral attack of an external heat pathogen, with excessive phlegm that blocks the nose and throat, restricts breathing and causes hard, persistent coughing, it can be eaten daily.
300 gm white radish (if not available, use white turnip), sliced thin
2 pinches salt
2 cloves garlic, pressed or minced very fine
½ teaspoon white (or black) pepper
1 tablespoon olive oil
1 finely chopped spring onion
Place radish, garlic, olive oil, salt and pepper in one liter water, bring to boil over high heat, then turn heat to low, cover and cook for 15 to 20 minutes, until radish is very soft.
Sprinkle cooked soup with freshly chopped spring onion.