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Before you jump to Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
You already are aware of how essential it is to have a healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you must adopt a good and healthy lifestyle and exercise regularly. Are you aware, though, that there are several foods that can help you have a healthy heart? If you would like to know which foods to eat to improve your heart health, keep on reading.
Know that your heart needs blueberries. Blueberries are packed with antioxidants, specially pterostilbene. Pterostilbene acts much like the resveratrol in grapes. This specific antioxidant assists your body to be a lot better at breaking down your fats and cholesterol. When your body is efficient at breaking down these things, they aren’t going to amass in your body and or cause problems for your heart. This, basically, makes your heart as healthy as possible.
There are lots of foods that are good for your body. To be sure, the foods listed in this article can help your body in numerous ways. They are essentially wonderful, however, for helping you keep your heart healthy. Begin incorporating these foods in your diet daily. Your heart is going to be so much better if you do!
We hope you got insight from reading it, now let’s go back to mushroom & tofu miso soup (きのこと豆腐味噌汁） recipe. You can have mushroom & tofu miso soup (きのこと豆腐味噌汁） using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:
- Use 450 ml dashi stock
- Get 1 pack silken tofu
- Use 1/2 pack enoki mushroom
- Use 1/2 pack shimeji mushroom
- Take Dried wakame
- You need Miso paste (I use the mixture of red & white miso)
- Take Chopped spring onion for topping (optional)
Instructions to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:
- Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor.
- In a saucepan, boil dashi.
- Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes.
- Put tofu, simmer for a minute and turn off the heat.
- Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(
- Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland.
- In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water.
- Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!
- Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some actions 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 onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables 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 disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want 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 such as meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you are going to use has been stored correctly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say how long you can keep the food and whether it must go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of instance, you might see’eat within two days of launching' on the label. Use by dates
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
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, make certain that you only use it in dishes at which 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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