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Before you jump to My Family's Chunky and Filling Pork Miso Soup!! recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already know that the body calls for the heart to be healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you have to adopt a good and healthy lifestyle and get regular exercise. Did you already know, however, that there are some foods that can help you have a healthy heart? Keep reading to find out which foods are best for your heart.
Fish is among the healthiest meats that you can eat. You already know this since, by now, you’ve probably been told to eat fish at least a couple of times a week. This is particularly true if you’ve got heart problems or if your heart is not healthy. Fact: Fish is high in Omega 3s which are what helps break down and transform unhealthy cholesterol into healthy energy. Include fish in at least two of your meals every week.
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We hope you got benefit from reading it, now let’s go back to my family's chunky and filling pork miso soup!! recipe. To cook my family's chunky and filling pork miso soup!! you only need 14 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare My Family's Chunky and Filling Pork Miso Soup!!:
- Use 200 grams Thinly sliced pork belly
- You need 5 small Taro root
- Provide 1 Carrot
- Use 1/8 Kabocha squash
- Get 2 Chikuwa
- Use 1/2 block Konnyaku
- Use 1 sheet Atsuage
- Get 1200 ml ★ Water
- Provide 2 tbsp ★ Sake
- Get 2 tbsp ★ Sugar
- Use 1 tbsp ★ Soy sauce
- Get 6 grams/1 packet ★ Bonito based dashi stock granules
- Take 1 ◎Miso (I used awase miso)
- Get 1 to garnish Japanese leeks, thinly sliced
Instructions to make My Family's Chunky and Filling Pork Miso Soup!!:
- To prepare: Slice the pork belly into 5 cm lengths. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
- Peel the taro root, slice into bite sizes, and submerge in water. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks. Slice the chikuwa. Cut the atsuage into 2 cm cubes.
- Cut kabocha squash into bite sized pieces if you prefer. You could add other root vegetables as well.
- In a pot, add all ingredients except for the atsuage. Spread the pork belly pieces, pour in the water and add the ★ condiments. Bring to a medium boil and remove the surface scum.
- When the vegetables have softened, add the atsuage and continue boiling for 10 minutes. Lower the heat and add in the miso paste.
- Serve in bowls, scatter chopped leeks on top, and it's done.
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