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We hope you got insight from reading it, now let’s go back to wakame, egg & harusame soup recipe. To make wakame, egg & harusame soup you only need 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Wakame, Egg & Harusame Soup:
- Take 600 ml Chicken Stock
- Prepare 2 tablespoons Sake (Rice Wine)
- Prepare 2-3 thin slices Ginger *cut into fine strips
- Get 1 Spring Onion *finely chopped, save some for topping
- Prepare 1 teaspoon Soy Sauce
- Get Sesame Oil
- You need Finely Ground White Pepper
- Take Salt *if required
- You need 1 tablespoon Dry Cut Wakame
- Prepare 50 g Dry Harusame Noodles
- Use 1 Egg *lightly whisked
- Provide Toasted Sesame Seeds
Steps to make Wakame, Egg & Harusame Soup:
- Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
- Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.
- Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
- Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely first
Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you are likely to use was saved properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say how long you may keep the food and if it must go in the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. By way of example, you may see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
After this date, the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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