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Before you jump to Creamy Dango Miso Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already know that you must have a fit and healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already understand that regular workout and a healthy lifestyle are vital in terms of the general health of your heart. Still, did you know that there are some foods that have been found to help you improve your heart health? If you would like to know which foods to eat to improve your heart health, continue reading.
Be aware that is one of the healthiest meats that you can eat. You’re probably already aware of this as your physician has told you to ingest some fish twice or thrice every week. This is especially true for those whose hearts are not in good shape. Be aware that fish contains a lot of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try eating fish during at least two meals a week.
There are dozens (if not more) of foods that are good for your body. The truth is that everything that we’ve mentioned here can help your body in lots of different ways. They are particularly good, though, for helping you keep your heart healthy. Incorporate these heart-healthy in your diet daily. Your heart will be a lot healthier if you do!
We hope you got benefit from reading it, now let’s go back to creamy dango miso soup recipe. To make creamy dango miso soup you only need 6 ingredients and 15 steps. Here is how you do it.
The ingredients needed to make Creamy Dango Miso Soup:
- Get 2 Fish broth packets
- Take 1360 ml (45.98 fl oz) Water *160 ml (5.41 fl oz) is for dango balls
- Use 220 g (7.76 oz) Dango rice flour / Joushinko rice flour
- Get 500 g (17.63 oz) Vegetables *whatever you like is fine
- Take 3 tbsp Miso paste *white
- Take to taste Green onion
Instructions to make Creamy Dango Miso Soup:
- Put water and fish broth packets in a pan and wait 30 mins.
- Peel and slice vegetables. I'm using radish, carrots, burdock and konnyaku this time.
- If you want to add potatoes or sweet potatoes, soak in water for 10 mins. to remove any scum.
- Take out 160 ml of water which soaked the fish broth packets in the pan and pour in the bowl. * Depends on the dango powder you will use, the amount of water might be slightly different. Follow the indicated guide of the packages.
- Put vegetables into the pan and stew with low heat.
- Put dango rice powder in the bowl and knead well.
- Scoop some and make an one - bite size flat round shape and put in the pan as soon as it's made.
- Once the dango is cooked, it comes to the surface just like gnocchi pasta.
- Put the miso paste in, melt well, and stew with low heat for 15 mins.. You can add a pouched egg if you like. My grandmother put one in for breakfast.
- Stop the heat, take out fish broth packets and rest the soup for 30 mins., and then heat again to serve.
- While resting & cooling down, the good flavor of miso will soak deep inside the ingredients and a slight amount of dango rice powder melts into the soup. It makes this soup rich & creamy, just like a white stew.
- Pour the soup into a serving bowl and put some green onion on top for a nice presentation!
- You can make the miso soup with your favorite vegetables! This is the one I cooked with sweet potatoes the other day. Tofu & wakame seaweed combination is also good!
- You can get all the ingredients I used here at Jungle Jim's in Cincinnati, OH. They are in the Japanese section. White miso is the light yellow / beige one, dango powder is the blue one (Joushinko, pink one, is also okay if dango powder is not available.)
- Konnyaku jelly is the gray slimy rectangle one just above the tofu. It is made from the a potato called the "devil's tongue". It is a Japanese healthy food which is low in fat and contains lots of fiber, to reduce absorbing cholesterol and sugar. Also has effects to prevent diabetes, high blood pressure, and arteriosclerosis.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones 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. It’s important to always wash your hands thoroughly using 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
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
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 kinds 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:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed completely first
Cover raw meat or fish and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to make sure everything you’re likely to use was stored correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is the reason 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 shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, texture or colour might start to deteriorate.
Following this date the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you sick.
If your plan is on using a 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 walnut.
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