Comforting Miso Soup with Shitake Mushrooms and Burdock Roots recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn (energy out).
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Enjoy many different foods from each of the five food groups in the amounts recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, then select meals or drinks that have fewer kilo-joules at other foods in the day.
Strategies for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than 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 days Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to comforting miso soup with shitake mushrooms and burdock roots recipe. You can cook comforting miso soup with shitake mushrooms and burdock roots using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Comforting Miso Soup with Shitake Mushrooms and Burdock Roots:
- Prepare 1 medium Burdock root
- Provide 3 Shiitake mushroom
- Get 1 Egg
- You need 5 cm Japanese leek
- Prepare 3 to 4 Shiso leaves
- Provide 1 tbsp Ground white sesame seeds
- Provide 1 to Dashi stock
- Provide 1 Miso
Instructions to make Comforting Miso Soup with Shitake Mushrooms and Burdock Roots:
- Slice the burdock root into easy-to-eat pieces. Soak in a bowl of water and change the water a few times. Heat the dashi stock and boil the burdock root.
- Add the shiitake mushrooms cut into bite-sized pieces and chopped green onions.
- When it's cooked through, dissolve in the miso. Add the ground sesame seeds. Pour the beaten egg, mix and turn off the heat.
- Put the shredded shiso leaves in soup bowls and pour the miso soup in.
- Done.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables 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, like salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first
Buy raw meat or fish and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook 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 are likely to use has been saved properly (according to any 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 say just how long you may keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you may see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate 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, be sure that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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