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We hope you got benefit from reading it, now let’s go back to fluffy aburaage and wakame seaweed miso soup recipe. You can cook fluffy aburaage and wakame seaweed miso soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Fluffy Aburaage and Wakame Seaweed Miso Soup:
- Provide 700 ml Water
- You need 1 Aburaage
- Use 1/2 tbsp Dried wakame seaweed
- Provide 2 tsp Dashi stock base
- Get 2 1/2 tbsp Miso
- Use 1 Boiling water (to remove excess oil from aburaage)
Steps to make Fluffy Aburaage and Wakame Seaweed Miso Soup:
- De-grease the aburaage by quickly pouring on a liberal amount of hot water. Once cooled, slice into 2 cm wide matchsticks.
- In another pot, add the dashi stock base and dried wakame seaweed into boiling water.
- When the wakame seaweed is rehydrated, add the aburaage.
- Dissolve in the miso when the aburaage becomes fluffy. Bring the soup to a gentle simmer, and you're done!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely first
Cover raw meat or fish and store on the bottom shelf of this 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 make sure everything you are likely to use was stored correctly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and whether it must go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. For example, you might see’eat in two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, be certain you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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