White radish /4, white radish leaves 1/4, carrots 1/2, burdock or burdock tea 1/4 20-30g, and a dried mushroom. Wash and cut the above materials into large pieces, put them in a stainless steel pot or a glass pot, boil them with water three times the amount of vegetables, stew them for one hour and then put them into glassware. (Note: Don't lift the lid before cooking. The foam floating on the soup cannot be removed and cannot be mixed with other herbs or plants. )

White radish leaves can be changed to 65,438+0/4 green radish leaves, which is more in line with the original intention of five colors into five zang. Because there is no green radish leaves in Japan, white radish leaves are used. If it tastes good, you can add two or three potatoes and half a bowl of peanuts, which is more beneficial and delicious.