Dr Tateishi Kazu's 5 Veggies Soup Recipe

Recipe (2 days' quantity) 
Radish ......................16 ounces
Radish leaves ............12 ounces
Carrot .......................10 ounces
Burdock ......................8 ounces
Mushroom ...................3-5 pieces (Mushrooms have to be sun-dried. If not, expose dried mushrooms to sun again for it to be transformed into Vitamin D)

Preparation:

1. Use fresh vegetables.
2. Don't peel the skin and chop the vegetables into small pieces.
3. Fill a pot with three times the quantity of water as the vegetables.
4. When it comes to boil, reduce the heat and simmer for two hours.
5. Strain and drink as ordinary water intake. Leftover soup can be used as soup base for noodles
6. Vegetable soup or residue after soaking is excellent compost for house plants