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梅と大根のスープ｜Marina Takewakiさんのレシピ書き起こし

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Marina Takewaki

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Ingredients

Japanese white radish : 1/2
昆布 : 5cm
水 : 1.2～1.5ℓ
梅干し : 3個

Time required

20minutes

Procedure

1) Prepare the radish 02:08
Peel the radish and chop it into small pieces.
2) だしの準備をする 02:38
昆布を濡れたキッチンペーパーで軽く拭き、ほこりやごみを取り除く。水の入った鍋に昆布を入れて弱火にかけ、沸騰直前まで煮る。
3) 大根を煮る 02:52
大根を入れ、柔らかくなるまで煮たら完成。

Point

・ A recipe for plum-dried radish soup that can be detoxified in one day.
・ It is recommended to eat on holidays as it will improve bowel movements.
・ It is good to eat when you are hungry.
・ The white powder attached to the kelp is an umami ingredient, so do not wipe it too much.
・ Eat soup, radish and pickled plums alternately to complete the meal.
・ Umeboshi should be eaten with shiso umeboshi with a salt content of 8% or more.
・ The effects of dietary fiber and water of radish and citric acid of plums cleanse the intestines while sterilizing them.
・ When you get tired of the taste of soup, it is recommended to eat Morokyuu.