Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） recipe. The Way 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 all the energy we burn (energy out).
Strategies for watching the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose meals or drinks that have fewer kilo-joules at other foods in the day.
Tips for watching the energy you burn:
Be active in as many ways as possible through 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 occasions Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent several ailments.
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We hope you got insight from reading it, now let’s go back to mushroom & tofu miso soup (きのこと豆腐味噌汁） recipe. To make mushroom & tofu miso soup (きのこと豆腐味噌汁） you need 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:
- Take 450 ml dashi stock
- Use 1 pack silken tofu
- Get 1/2 pack enoki mushroom
- Provide 1/2 pack shimeji mushroom
- Get Dried wakame
- You need Miso paste (I use the mixture of red & white miso)
- Take Chopped spring onion for topping (optional)
Steps to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:
- Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor.
- In a saucepan, boil dashi.
- Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes.
- Put tofu, simmer for a minute and turn off the heat.
- Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(
- Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland.
- In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water.
- Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!
- Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇
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 spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
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 as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s important 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 avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables 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 are likely to use has been saved correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state how long you can keep the food and if it needs to go from the fridge.
This sort of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For instance, you may see’eat within two days of opening' on the label. Use by dates
You will 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 fine, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour may begin to deteriorate.
Following this date, the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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