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Before you jump to Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup) recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
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There are many foods that you can include in your diet that are beneficial for your body. Without a doubt, the foods mentioned in this article can help your body in many ways. These foods are essentially beneficial for the heart, though. Try to start incorporating these healthy foods in your diet on a regular basis. Your heart is going to be a lot heartier if you do!
We hope you got benefit from reading it, now let’s go back to warm and comforting kabocha squash houtou (udon noodle soup) recipe. You can have warm and comforting kabocha squash houtou (udon noodle soup) using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
- Prepare 2 packs Udon noodles
- You need 100 grams Kabocha squash
- Prepare 3 cm Daikon radish
- Provide 5 cm Carrot
- Use 1/4 Onion
- Take 1 Aburaage
- Take 2 pieces Cut mochi
- Prepare 1200 ml Dashi stock
- You need 1 bit less than 3 tablespoons ◎ Miso
- Take 2 tbsp ◎ Mentsuyu
- You need 1/2 tbsp Plain white flour
- Prepare 1 Egg
Instructions to make Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
- Cut the kabocha squash, daikon radish and carrot into short rectangular slices. Slice the onion thinly, and cut the aburaage into thin strips. Cut the mochi into a 5 mm dice.
- Untangle the udon noodles with your hands and dust with the flour. Beat the egg.
- Heat the dashi. Just before it comes to a boil add all the vegetables except for the kabocha squash and the diced mochi, and simmer until tender.
- Add the kabocha squash and the ingredients marked ◎.
- Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash.
- Swirl in the beaten egg, put on a lid and turn off the heat. Leave to steam for 1 minute and it's done.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
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 beginning to prepare food After touching raw foods like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, 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 thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and veggies 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 kinds of food won’t be cooked before you eat them, so any germs that get on the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly first
Buy raw meat or fish and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you’re going to use was stored correctly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you may keep the food and if it must go from the refrigerator.
This kind of food frequently has special packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked 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, colour or texture may start to deteriorate.
After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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