Corn, Daikon & Carrot Soup

• 1-1/2 quart Water
• 7 ounces, weight Pork Knuckle Bones, Scalded
• 5 whole Dried Scallops
• 5 whole Dried Oysters
• 4 pieces Solomon's Seal (Yuk Chuk)
• 4 whole Jujube (Red Dates)
• 1 Tablespoon Goji Berries (Kei Chi)
• 1 whole Daikon, Peeled And Cut Into Large Chunks
• 1 whole Carrot, Peeled And Cut Into Large Chunks
• 1 whole Corn, Cut Into 1-Inch Pieces Or Half If Not Too Big
• 1 Tablespoon Salt, Or To Taste

1. You can make this in a slow cooker or on the stove top.
2. For the slow cooker method:
3. Prepare your ingredients. Boil the water on the stove.
4. Meanwhile, place all the prepared ingredients in the slow cooker pot. Once water boils, pour in the water until it comes about 1/2 inch from the top. Cover and cook on low for 8 hours or high for 4 hours.
5. Salt to taste.
6. For the stovetop method:
7. Place all ingredients in the pot and add the water in the pot. Bring to a boil and lower heat to simmer for 1 1/2 - 2 hours. Salt to taste.

water, oysters, solomonus, kei, daikon, carrot, corn, salt

Taken from tastykitchen.com/recipes/soups/corn-daikon-carrot-soup/ (may not work)