Ingredients required for preparing as follows:

1/4th cup each – carrot, radish, green onions; One julienne ginger;

1-1/2 cup – water;

 1 tsp – miso (traditional Japanese seasoning available in select stores);

 A little – olive or sesame oil.

Method:

 Cut the vegetables uniformly.

 Saute green onions in oil, add ginger and vegetables.

 Add water to the vegetables and let it boil for a while.

 When the soup broth boils, take miso and some broth in a cup.

 Separately dissolve Miso well and add to soup.

 Do not boil again as it kills the rich digestive enzymes in the miso.

 Use green onions to garnish .

SALAD (quick-fermented)

Ingredients required for preparing as follows:

1/2 – cabbage (shredded);

1-2 – cucumbers (cut finely);

1/2 tsp – salt 

Method:

Shred the cabbage and cut cucmbers, add salt, and knead it into the vegetables.

Press down with a plate and keep something heavy on top of the plate to press vegetables for about an hour. 

 Later, rinse the pressed vegetables witti water to let some of the salt content be removed from the salad.

Serve plain or  squeeze lime before serving. 

 This is a quick-fermented salad .Dur ing the one-hour  fermentation pr ocess,enzymes and bacteria change the sugar in pickled foods into lactic acid. Lacti acid strengthens the flora of the intestines.