Recipe of Any-night-of-the-week Japanese radish and seaweed miso soup
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Before you jump to Japanese radish and seaweed miso soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.
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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to run as often.
The kitchen by itself gives you many small ways by which energy and money can be saved. It is reasonably straightforward to live green, of course. Largely, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let's go back to japanese radish and seaweed miso soup recipe. You can cook japanese radish and seaweed miso soup using 4 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to cook Japanese radish and seaweed miso soup:
- You need 5 cm of Japanese radish.
- Prepare 2 g of dried seaweed.
- You need 400 ml of Stock from dried seaweed (konbu).
- Provide 1.5 tablespoons of miso.
Instructions to make Japanese radish and seaweed miso soup:
- Cut the Japanese radish into shapes of half circles. Put the stock from dried seaweed and Japanese radish in the pan and heat..
- When the radish is soft, stop the heat, dry the seaweed, add the miso and melt..
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