Somen Noodles with Wakame 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).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then select food or beverages that have fewer kilo-joules in other foods daily.
Tips for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting period at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several ailments.
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We hope you got benefit from reading it, now let’s go back to somen noodles with wakame soup recipe. To make somen noodles with wakame soup you only need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Somen Noodles with Wakame Soup:
- Get 1 bundle Somen noodles
- Get 15 grams Wakame seaweed (salted)
- Provide 15 cm Japanese leek
- Take 1 tsp Sesame oil
- Get 2 tsp Chicken stock granules
- Prepare 150 ml Water
- Get 1 Salt and pepper
- Get 1 White sesame seeds
- Take 1 Umeboshi
Steps to make Somen Noodles with Wakame Soup:
- Wash the wakame well to remove the salt, put into a bowl of water for 10 minutes and drain. Cut into large pieces. Slice the Japanese leek.
- Heat a pan and pour the sesame oil. Stir fry the wakame and leek for 30 seconds.
- Add the chicken soup stock powder and water to boil. Season with salt and pepper, and let cool.
- Cook the somen noodles and rinse well in cold running water. Drain well and put the noodles on a serving plate.
- Put the other ingredients on the top of the noodles, and pour the soup. Sprinkle the white sesame seeds and chopped umeboshi on top.
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 germs from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like 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. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria that 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, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you’re likely to use has been saved properly (according to 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 say just how long you may keep the food and if it must go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not mean that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date 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 a egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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