Mike's Ramen Soup Starters recipe. The Way to be a healthy weight balancing energy in and energy out

Achieving or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn (energy out).

Tips for seeing the energy you take in:

Enjoy many different foods from each of the five food groups in the amounts recommended Observe your portion sizes especially foods and drinks that are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other meals daily.

Tips for seeing the energy you burn off:

Be active in as many ways as you can through the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time on the job Exercise frequently at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.

Achieving and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many ailments.


Mike's Ramen Soup Starters
Mike's Ramen Soup Starters

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We hope you got benefit from reading it, now let’s go back to mike's ramen soup starters recipe. You can cook mike's ramen soup starters using 61 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mike's Ramen Soup Starters:
  1. Get ● For The Herbs [pull from stems just prior to serving]
  2. Provide Leaves Cilantro [no stems]
  3. Use Leaves Thai Basil [no stems]
  4. Get Leaves Mint [no stems]
  5. Take ● For The Vegetables [as needed]
  6. Get Thin Sliced Cabbage [dashed with lime juice]
  7. Use Chopped Bok Choy
  8. Use Thin Sliced Jalepenos
  9. Use Minced Thai Chilies [we go nuts with these!]
  10. Prepare Chopped Green Scallions
  11. You need Thin Sliced Red Onions
  12. You need Thin Sliced White Onions
  13. Use Thin Sliced Carrots [peeled cut]
  14. Get Fresh Crisp Bean Sprouts
  15. Use Fine Grated Ginger
  16. Provide Pickled Ginger
  17. Prepare Fine Sliced Celery
  18. You need Blanched Sweet Peas
  19. Use Fine Minced Lemongrass
  20. Use Thin Sliced Garlic
  21. Prepare Drained & Fine Chopped Water Chestnuts
  22. Prepare Drained & Fine Chopped Bamboo
  23. Take Drained Sweet Baby Corn
  24. Use Seaweed Or Nori [aka kelp]
  25. You need Dried Shitake Mushrooms [boil with broth for 7 minutes]
  26. Use Cubed Tofu
  27. You need ● For The Boiled Broth [as needed]
  28. Take Simply Asia Soy Ginger Chicken Ramen Broth
  29. You need Low Sodium Beef Or Chicken Broth
  30. Provide HanDashi [use sparingly - she's salty]
  31. Provide Beef Bones With Marrow
  32. Get Korean Gochujang Paste
  33. Provide Szechuan Chili Oil
  34. Take Bonito Flakes
  35. You need Dry Sake
  36. Take Coconut Milk
  37. You need Mirin
  38. Prepare ● For The Sauces & Seasonings [to taste]
  39. Provide Sriracha
  40. Prepare Garlic Sriracha
  41. Take Soy Sauce
  42. Prepare Premium Fish Sauce
  43. Take Hoisin Sauce
  44. Get Oyster Sauce
  45. Get Toasted Sesame Seeds
  46. Use Vietnamese Pho Starter
  47. Prepare Palm Sugar
  48. Get Red Pepper Flakes
  49. Provide Chinese 5 Spice
  50. Take Lime Wedges
  51. You need ● For The Noodles [as needed]
  52. Take Top Ramen Oriental Noodles [with seasoning packet]
  53. Use Organic Ramen Noodles
  54. Use Fresh Ramen Noodles
  55. Provide ● For The Proteins [as needed - add last to broth]
  56. Get Boiled Eggs
  57. Provide Presteamed Shrimp
  58. Take Cubed Pre-Grilled Chicken
  59. Take Shredded Rotisserie Chicken
  60. Use Thin Sliced Rare Prime Rib
  61. Get Thin Sliced Rare Peppered Brisket
Steps to make Mike's Ramen Soup Starters:
  1. Sorry. Not all ingredients could fit in the photo.
  2. I always keep a bag of these fresh chopped vegetables in the fridge for quick access. Just throw in a handful to each bowl of soup. It's important that you don't pull your Thai basil or cilantro leaves until just ready to serve. Otherwise they'll wilt quickly.
  3. Beef bones with marrow pictured.
  4. Small raw shrimp pictured.
  5. Pre-grilled chicken pictured. Cube strips.
  6. Rare thin sliced Prime Rib pictured.
  7. Rare thin sliced brisket pictured.
  8. Create your dish as you will!
  9. Enjoy!

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 germs from growing and spreading. You can take some actions to help protect your own loved ones from the spread of harmful germs.

Wash your hands

Your hands can quickly spread bacteria around the kitchen and on food.

Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After going to the bathroom 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 start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.

You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food

Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:

other foods worktops chopping boards Knives

You should keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the food won’t be murdered.

To help prevent bacteria from spreading:

Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods

Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging

Check the tag

It’s very important to read food labels to be sure everything you are likely to use was saved correctly (according to any storage directions ) and that none of the food is past its’use by' date.

Food that goes off quickly usually has storage directions on the label that say how long you can keep the food and whether it needs to go from the refrigerator.

This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as 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 within two days of launching' 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 nice, since it may contain harmful bacteria. Best before dates

When this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.

An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the caliber 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 that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a walnut.

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