<Materials for 2 people>

Silken tofu...60g

Long yam...50g

Water...100ml

Western-style soup base...2/3 teaspoon (2g)

Salt...0.4g

Soy milk...160ml

Olive oil...1 teaspoon (4g)

Coarsely ground black pepper (optional)...a little

<How to make>

1. Peel the long potatoes and cut them into appropriate sizes.

2. Break up the tofu into a pot, add the Chinese yam, water, Western-style soup base, and salt, and simmer for a few minutes.

3.Pour soy milk into a pot, lower the temperature, and mix it in a mixer. Return to the pot and heat until just before boiling.

4. Pour into a bowl, drizzle with olive oil, and sprinkle with coarsely ground black pepper.

<Nutritional value (for one person)>

Energy 45.5kcal, salt equivalent 0.4g, protein 2.5g, fat 2.3g, dietary fiber 0.25g