Wash the spinach thoroughly. Peel and cut the taro into chunks. After cooking shrimp with meat, save the shrimp heads, wash them, and crush them. Add them to a bowl of water with a pinch of salt, bring to a boil for a few minutes, then strain through a sieve.

Return the strained shrimp broth to the stove and bring to a boil. Season to taste, add the taro, and simmer until the taro is tender. Add the spinach and cook briefly. This soup is fragrant with fresh shrimp and naturally sweet, packed with calcium.

After making soy milk or tofu, use the leftover soybean pulp (okara). Mix with 2 tablespoons soy sauce (about 30 ml), 1 teaspoon sugar (about 4 grams), 1 teaspoon bouillon powder, and minced garlic. Slice the tomato. Sauté onion and garlic until fragrant, add the tomato and stir. Add the seasoned okara and stir to break it up. Once mixed, add 3 tablespoons cooking oil (about 45 ml) and continue to stir until fluffy. When dry, add chopped green onions and black pepper for aroma.

This soybean okara floss is likely something you haven't tried before—it's delicious and also great served with sticky rice. The okara is also very nutritious for bone health.

Cut the watermelon and orange (including the peel) into pieces. Add to a blender with 2 cups water (about 500 ml), then add 2 tablespoons sugar (about 25 grams) and 2 tablespoons crushed ice. Blend again until smooth. This watermelon-orange drink is rich in vitamin C, and using the orange peel adds a refreshing, slightly bitter note that soothes the throat, especially helpful for keeping your throat warm during chilly autumn days.