Creamy Dango Miso Soup 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 using the energy we burn off (energy out).
Tips for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Limit 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 select meals or beverages that have fewer kilo-joules in other foods daily.
Tips for seeing the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work
Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many ailments.
Before you jump to Creamy Dango Miso Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware that you must have a healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and get regular exercise. Did you already know, though, that there are a number of foods that can help your heart be healthy? Keep on reading to find out which foods are great for your heart.
Do you remember when your parents would say to you that an apple a day keeps the doctor away? The truth is that apples have many minerals and elements that keep your heart healthy. They have tons of soluble fiber which works like a scrub brush on your artery walls so that cholesterol can’t collect and build up into blockages. A single Red Delicious apple every day can make your LDL cholesterol levels fall by as much as 8%! That’s a terrific number if you’re working to improve the health of your heart!
There are a whole lot of foods that you can add to your diet that will be beneficial for your body. To be sure, the foods cited in this article can help your body in numerous ways. They are particularly terrific, though, for keeping your heart as healthy as it can be. Try introducing these heart-healthy foods into your diet daily. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to creamy dango miso soup recipe. To cook creamy dango miso soup you need 6 ingredients and 15 steps. Here is how you do that.
The ingredients needed to make Creamy Dango Miso Soup:
- Take 2 Fish broth packets
- Take 1360 ml (45.98 fl oz) Water *160 ml (5.41 fl oz) is for dango balls
- You need 220 g (7.76 oz) Dango rice flour / Joushinko rice flour
- Prepare 500 g (17.63 oz) Vegetables *whatever you like is fine
- Provide 3 tbsp Miso paste *white
- Prepare to taste Green onion
Steps 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 help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these types 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 which you’ve used to prepare uncooked food, unless they have been washed completely
Buy raw fish or meat 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’s very important to read food labels to be sure everything you are going to use has been saved properly (based on some storage instructions) and none of the meals 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 if it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it is going to go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes at which it will be fully 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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