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Before you jump to Creamy Dango Miso Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight from reading it, now let’s go back to creamy dango miso soup recipe. You can have creamy dango miso soup using 6 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Creamy Dango Miso Soup:
- Prepare 2 Fish broth packets
- Get 1360 ml (45.98 fl oz) Water *160 ml (5.41 fl oz) is for dango balls
- Take 220 g (7.76 oz) Dango rice flour / Joushinko rice flour
- Take 500 g (17.63 oz) Vegetables *whatever you like is fine
- You need 3 tbsp Miso paste *white
- Prepare to taste Green onion
Instructions to make Creamy Dango Miso Soup:
- Put water and fish broth packets in a pan and wait 30 mins.
- Peel and slice vegetables. I'm using radish, carrots, burdock and konnyaku this time.
- If you want to add potatoes or sweet potatoes, soak in water for 10 mins. to remove any scum.
- Take out 160 ml of water which soaked the fish broth packets in the pan and pour in the bowl. * Depends on the dango powder you will use, the amount of water might be slightly different. Follow the indicated guide of the packages.
- Put vegetables into the pan and stew with low heat.
- Put dango rice powder in the bowl and knead well.
- Scoop some and make an one - bite size flat round shape and put in the pan as soon as it's made.
- Once the dango is cooked, it comes to the surface just like gnocchi pasta.
- Put the miso paste in, melt well, and stew with low heat for 15 mins.. You can add a pouched egg if you like. My grandmother put one in for breakfast.
- Stop the heat, take out fish broth packets and rest the soup for 30 mins., and then heat again to serve.
- While resting & cooling down, the good flavor of miso will soak deep inside the ingredients and a slight amount of dango rice powder melts into the soup. It makes this soup rich & creamy, just like a white stew.
- Pour the soup into a serving bowl and put some green onion on top for a nice presentation!
- You can make the miso soup with your favorite vegetables! This is the one I cooked with sweet potatoes the other day. Tofu & wakame seaweed combination is also good!
- You can get all the ingredients I used here at Jungle Jim's in Cincinnati, OH. They are in the Japanese section. White miso is the light yellow / beige one, dango powder is the blue one (Joushinko, pink one, is also okay if dango powder is not available.)
- Konnyaku jelly is the gray slimy rectangle one just above the tofu. It is made from the a potato called the "devil's tongue". It is a Japanese healthy food which is low in fat and contains lots of fiber, to reduce absorbing cholesterol and sugar. Also has effects to prevent diabetes, high blood pressure, and arteriosclerosis.
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 bacteria from growing and spreading. You can take some actions 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 onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet 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’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you are going to use was stored correctly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state just how long you can keep the food and whether it needs to go from the fridge.
This kind of food often has special packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it does not indicate that the food will probably be harmful, but its own flavour, colour or texture may 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. After this date the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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