A team from Guangzhou Medical University and Jinan University in China ran tests on both soft water and hard tap water (which is richer in minerals), adding in nanoplastics and microplastics (NMPs) before boiling the liquid and then filtering out any precipitates.
In some cases, up to 90 percent of the NMPs were removed by the boiling and filtering process, though the effectiveness varied based on the type of water. Of course the big benefit is that most people can do it using what they already have in their kitchen.
Is boiling water before consumption common in your culture? In remember it to be in China, 20 years ago.