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We hope you got insight from reading it, now let’s go back to pork & cabbage miso soup recipe. To make pork & cabbage miso soup you only need 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Pork & Cabbage Miso Soup:
- Use 2 cups Soup Stock of your choice *Today I used Salt Reduced Chicken Stock
- Provide 100-150 g Pork *thinly sliced
- Use 2 Cabbage Leaves
- You need 1 Spring Onion *finely chopped
- Prepare 1-2 tablespoons Miso *Today I used 1 heaped tablespoon of White Miso
- Take Shichimi (Japanese Chilli Spice Mix)
Instructions to make Pork & Cabbage Miso Soup:
- Slice Pork thinly and cut Cabbage leaves into 3-4cm pieces.
- Heat Stock and Cabbage in a saucepan, bring to the boil and cook until Cabbage is cooked. Add thinly sliced Pork.
- When Pork is cooked, add Miso. Remove the soup from the heat just before it starts to boil.
- Sprinkle with finely chopped Spring Onions. Shichimi (Japanese Chilli Powder) is also recommended to add extra flavour.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, 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 need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get on the food will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to make sure everything you’re likely to use has been saved properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you may keep the food and if it must go in the fridge.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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