Pork & Soy Milk Miso Soup recipe. How 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 using the energy we burn off (energy out).
Tips for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select food or beverages that have fewer kilo-joules in other foods daily.
Tips for watching the energy you burn:
Be active in as many ways as you can through the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time on the job Exercise frequently at least 30 minutes of moderately intense activity on most occasions Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to pork & soy milk miso soup recipe. You can cook pork & soy milk miso soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Pork & Soy Milk Miso Soup:
- Get 100 grams Pork Belly (or Bacon)
- Use 200 ml Boiled chick peas
- Prepare 1/2 Onion
- Prepare 1 Zucchini (small)
- Provide 2 Potatoes (small)
- You need 300 ml Soy milk
- Prepare 1 tsp White miso
- You need 1 dash Salt
- You need 400 ml Water
- You need 1 Grounded Pepper
Instructions to make Pork & Soy Milk Miso Soup:
- (What to prepare the day before) Rub the pork belly with 1 teaspoon of salt (not listed), cover tightly with plastic wrap and leave in refrigerator. This will stay good for about 5 days if kept in the refrigerator. (Some people say it lasts longer but this is my estimated time.)
- Dice the pork belly, zucchini, and onions into 1.5 cm bite-sized cubes.
- Add the ingredients from Step 2, chick peas and water into a pot. Cook on medium heat. When it comes to boil, bring to very low heat and simmer. You can simmer it for as little as 30 minutes, but preferably for 1 to 2 hours.
- It should be good to go when it starts to thicken a little. Add soy milk and white miso just before you serve the soup. Sprinkle over some pepper before eating.
- Melt in some curry roux blocks into the leftover soup to change it up.
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 growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the food will not be murdered.
To help stop bacteria from spreading:
Don’t 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 which you’ve used to prepare raw food, unless they’ve been washed completely
Buy raw fish or meat and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are going to use was stored correctly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state how long you may keep the food and if it must go from the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you might see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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