Ingredients: 3 tablespoons lean pork: 200 grams dried silverfish: 20 tails kelp: 1 large slice white radish: 1 water: moderate (3-4 servings) Seasoning: Miso: 3 tablespoons Sake: 1 tablespoon Sugar: 1 tablespoon Japanese soy sauce: 1 tablespoon Starch: 1/2 tablespoon Salt: 1/4 tablespoon

How to make it:

1. The night before, prepare a pot of water (about 4 bowls of water), add in the rinsed kelp and dried silverfish, and soak at room temperature for 4 hours, or refrigerate for 8 hours. Before cooking the soup, take it out, fish out the dried fish, and heat it over low heat until it comes to a boil, then fish out the seaweed, and the seaweed and dried fish soup will be ready;

2. Wash the radish, peel it, keep the root and leaves, and cut it into thick pieces of about 4 centimeters, and make a cross with a knife on the surface;

3. Wash the lean pork, stomp on it, and marinate it in wine, sugar, soy sauce, and cornstarch until ready to be used;

4. Bring the broth to a boil and then put the radish and Two tablespoons of miso (miso first with two tablespoons of hot water in a small bowl mix, directly into the pot of miso will be lumps), water boiling, cover and simmer on low heat for 30 minutes;

5. Add the marinated minced meat, stirring with a soup spoon. When the meat is cooked, put 1 tablespoon of miso in a colander and dip the colander into the broth, stirring with chopsticks to make the miso melt evenly into the broth, and finally taste and add a little salt.

Effects:

Miso is made from soybeans, rich in nutrients and dietary fiber, which can inhibit or lower blood cholesterol, inhibit the accumulation of fat in the body, help shorten the time that harmful bacteria stay in the body, improve constipation, and help detoxify the body. In addition, regular consumption of miso has the effect of preventing high blood pressure and diabetes.