Ingredients 

• 2 stick of sponge cucumber
• 1/4 Okinawan tofu
• 100g pork hash
• 500ml soup stock
• 1 table spoon of Miso

How to cook

1. Peel a skin of sponge cucumbers, and cut 1cm thick into round slice.

2.Boil sliced cucumber until tender in a pan, and add soup stock.

3.Add pork hash and tofu to a pan, and take foam off after boiled.

4.Taste by miso and done.

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