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We hope you got insight from reading it, now let’s go back to shimeji, spinach & wakame soup recipe. To make shimeji, spinach & wakame soup you need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Shimeji, Spinach & Wakame Soup:
- Get 4 cups (*1000ml) Chicken Stock
- You need 100 g Shimeji *OR other Asian mushrooms such as Enoki, Oyster or Shiitake
- You need 1 small piece Ginger *finely grated
- You need Salt & White Pepper
- Get 2 handfuls Baby Spinach
- Take 1 tablespoon Dry Cut Wakame
- You need 1 Spring Onion *finely chopped
- Prepare Toasted Sesame Seeds
Steps to make Shimeji, Spinach & Wakame Soup:
- Heat Chicken Stock and Ginger in a large saucepan or pot. Season with Salt and White Pepper. Cut off the bottom of Shimeji, tear into smaller pieces and add to the soup.
- When Shimeji is cooked, add Spinach and Wakame. They will be cooked very quickly. Sprinkle with some Spring Onion and Toasted Sesame Seeds and enjoy.
- *Note: If you use Nori (Seaweed Sheets) instead of Wakame, toast them over the flames, tear into small pieces, and add with Spring Onion and Sesame Seeds just before you eat.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria 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 quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables 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. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods 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 germs that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you’re likely to use has been stored correctly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you can keep the food and whether it must go from the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture might start to deteriorate.
Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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