Miso soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, select meals or beverages that have fewer kilo-joules in other meals daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time on the job Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.
Before you jump to Miso soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to miso soup recipe. You can have miso soup using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Miso soup:
- You need 1 bag dashi (soup stock powder)
- Take 2 inch Japanese radish
- Provide 100 g (3.5 oz) enoki mushrooms
- Prepare 16 oz water
- Get 1 pinch dried seaweed mix
- Get 2 tbsp miso (white, red or mix)
Instructions to make Miso soup:
- Add water and a bag of dashi in a small pot.
- Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins.
- Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked.
- Add miso on low heat and mix well.
- Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!)
- FYI - I love this dashi brand “Kayanoya” available online. https://usa.kayanoya.com/dashi/kayanoya-original-dashi-stock-powder.html. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!)
- FYI - Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated.
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 bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re likely to use was stored properly (based on any storage instructions) and none of the meals 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 in the fridge.
This sort of food often has special packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, colour or texture might start to deteriorate.
Following this date, that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, be sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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