Calories: 82kcal　Protein: 5.8g　Fat: 4.5g　Carbohydrates: 5.5g ■Ingredients per serving (g)

• non adjusted soy milk・・・50
• daikon (Japanese radish)・・・15
• komatsuna (cruciferous vegetable)・・・15
• pork loin ham・・・10
• miso …… 8
• roasted white sesame paste・・・3

soup stock
• dried bonito shavings……1.2
• kelp …… 0.6
• water …… 120

■Directions

1. Slice daikon (Japanese radish) into 5mm wedges and cut each wedge into 4 pieces.
2. Cut komatsuna (cruciferous vegetable) leaves into 4cm×4cm pieces, the stem into 3cm sticks. Boil, drain, and squeeze out excess water.
3. Cut ham into 3cm×0.5cm sticks.
4. Put water, slashed kelp, and dried bonito shavings into a pot and let stand for over 30 min.
5. Place 4.above over heat, turn down heat after it boils, and when the bonito flakes sink, filter the soup.
6. Put the daikon (Japanese radish) in the soup stock and boil.
7. When the daikon (Japanese radish) becomes soft, put in the ham and the soy milk.
8. Just before it boils, put in the miso and sesame paste.
9. Put the komatsuna (cruciferous vegetable) in a soup bowl, then add soup.

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