Miso Soup with Nagaimo and Wakame Seaweed recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in with the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then choose food or drinks that have fewer kilo-joules at other meals in the day.
Strategies for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many ailments.
Before you jump to Miso Soup with Nagaimo and Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Beneficial For Your Health.
Many men and women do not understand that coconut oil has lots of benefits to it and is in fact something you ought to be using regularly. One more thing I want to mention relating to this product is that there are plenty of different benefits available from it. There’s something else that is important to understand about this device and that is the reality that it can benefit you when you use it both internally as well as externally for your body. If you’re wondering what a number of these benefits are you should be glad to understand that we are going to be explaining to you on this page what a few of these benefits could be.
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We hope you got insight from reading it, now let’s go back to miso soup with nagaimo and wakame seaweed recipe. To make miso soup with nagaimo and wakame seaweed you need 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Miso Soup with Nagaimo and Wakame Seaweed:
- You need 5 cm length Nagaimo yam
- Provide 800 ml Dashi stock (of your choice)
- Take 3 tbsp Miso (of your choice)
- Take 1 Dried wakame seaweed
Steps to make Miso Soup with Nagaimo and Wakame Seaweed:
- Peel the nagaimo, and slice into about 5 mm quarter-rounds. (I cut into quarter-rounds, but using your preferred way of cutting is fine.)
- When you add the nagaimo into a boiling dashi stock, it will start to bubble, so turn down the heat and skim off the scum.
- Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
- (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.)
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms 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’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 regularly to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Don’t 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
Buy raw meat or fish 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 described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re going to use has been saved correctly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state just how long you can keep the food and if it must go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of instance, you may see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, texture or colour might start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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