I make a lot this on Sunday, and use for breakfast from Monday to Friday.
It is delicious even cold in summer!
- about 400 g Chinese cabbage
- about 400 g Cabbage
- about 200 g Japanese radish
- about 100 g Carrot
- 1.2 liter Water
- 3 tsp Solt
- 2 tsp Bouillon powder(non solt type)
- And White pepper
- (If you use salted bouillon, reduce sal)
Chop the vegetables, and into a pot.
Add water and heat. When it boils, change to a low heat.
Add bouillon powder and salt.
Cook for 30 minutes.
Stop the fire when it is time.
Add as much pepper as you like.
This is completed.
Put in the tapper and save.
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