Miso Soup…..Traditional Japanese Homemade Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then select meals or beverages that have fewer kilo-joules in other meals in the day.
Tips for watching the energy you burn:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to miso soup…..traditional japanese homemade soup recipe. To make miso soup…..traditional japanese homemade soup you need 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Miso Soup…..Traditional Japanese Homemade Soup:
- Take 4 cup water
- Take 1 5x5 inch piece of Kombu
- Use 1/2 cup bonito flakes
- Take 3 tbsp miso paste
- Provide 1 tsp dried wakame
- Prepare 1/2 block of silky tofu
- Get 1 cup shiitake mushrooms
- You need 1 scallions
Instructions to make Miso Soup…..Traditional Japanese Homemade Soup:
- add one sheet of 5x5 Kombu to the water & bring to a simmer
- add the bonito flakes & reduce heat & let sit for 5 minutes & then strain
- put broth back in the pot on low heat & do not let boil
- take out a cup of the broth & wisk in the miso paste in a separate bowl
- slice the mushrooms & add to the broth
- add the wakame & cut up the tofu into small cubes & add to the broth in the pot
- after the miso paste is completely disolved into the broth add it back to the pot
- keep on low heat but do not bring to a boil…once you see its about to boil shut off the heat
- serve in a bowl & garnish with chopped scallions & enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you are likely to use was stored correctly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state just how long you may keep the food and if it needs to go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, make sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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