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We hope you got insight from reading it, now let’s go back to japanese classic miso soup with tofu recipe. You can cook japanese classic miso soup with tofu using 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Japanese Classic Miso Soup with Tofu:
- Use 20-30 g Bonito flakes(Katsuobushi)
- Provide 1 L Water
- You need 1 pack Tofu
- Use Some Brown seaweed (Wakame)
- Take 50 g Miso(Yellow rice miso)
Steps to make Japanese Classic Miso Soup with Tofu:
- Heat 1 liter of hot water in a large pot over low heat and add bonito flakes. Remove the pot from the heat and leave it for few minutes.
- Strain into a bowl and put the soup back in the pan again.
- Add tofu and seaweed(Wakame).
- Whisk miso paste into the soup. Always maintain the low heat and shouldn't boil the soup after adding miso.
1. Finish!
1. Finish!
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 bacteria from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely
Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you are going to use has been stored properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you can keep the food and if it must go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it may contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella bacteria 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 sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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