Soup from mushroom seaweed

The secret of Japanese longevity is said to be three bowls of soup a day. Taste is a fermented bean product that is nutritious and contains more protein, fat, sugar and minerals. Increased consumption not only prevents multiple cancers, but also reduces cholesterol, inhibits body fat accumulation, improves constipation and prevents high blood pressure, diabetes, etc. There is no more simple way to eat than to make soup, which is tofu, sea belts or other vegetables, which are nourished and nourished. Let's try some soup in the fall. The traditional taste of soup is the use of seaweeds and woodfish flowers to extract high soup and taste. Woodfish flowers, though fresh, are more acidic foods. If the emphasis is on vegetarians, it would be useful to remove woodfish flowers and use dry mushrooms in combination with seafood, with the same tastes of fresh and dry and rich。