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We hope you got benefit from reading it, now let’s go back to soy milk miso soup with cabbage recipe. You can have soy milk miso soup with cabbage using 6 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Soy Milk Miso Soup with Cabbage:
- Take 2 1/2 cup Dashi stock (bonito and konbu based)
- Prepare 1 Firm tofu (cut into 2 cm cubes)
- Use 200 ml Soy milk
- Use 2 leaves Cabbage
- Prepare 3 tbsp Miso
- Prepare 1 White sesame seeds
Steps to make Soy Milk Miso Soup with Cabbage:
- Put the firm tofu and soy milk into the pot of boiling dashi stock. Processed soy milk has sweetness that makes the soup mild.
- Once the pot comes to a boil, add the sliced cabbage and the dissolved miso in the pot. Turn off the heat once the pot boils or else the soy milk will separate.
- Serve the soup in bowls and sprinkle with ground or whole sesame seeds.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist 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.
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 food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, 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 substance. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful 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, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly
Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re going to use was saved correctly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you may keep the food and if it must go in the refrigerator.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. 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 when the food looks and smells fine, since it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, texture or colour might begin 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. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan to use a 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 strong, such as in a cake or even as a walnut.
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