Yahoo! News [Delicious low-salt recipe] It has nothing to do with taste! Let's know how to make 3 kinds of "soup with lots of ingredients"!

High salt content is one of the weak points of Japanese meals. The daily salt intake target is less than 7.5 g for men and less than 6.5 g for women (* 1), but the actual average daily salt intake is 10 g for men and 9 g for women (* 2). .. In particular, soups such as miso soup and soup tend to have high salt content if you try to make them delicious. To reduce the salt content of the soup, it is effective to use plenty of ingredients to reduce the amount of soup as much as possible. The point is to take the dashi stock thicker and add ingredients that increase the taste and richness. Therefore, from "Kodansha version 2022 Cooking Kakeibo", we will introduce a simple, delicious, low-salt recipe that you will want to make from today by cooking researcher Naoko Makino. Let's say goodbye to "tasteless light taste" today! * 1 "2020 Japanese Dietary Intake Standards" Ministry of Health, Labor and Welfare * 2 "Reiwa First Year National Health and Nutrition Survey" Ministry of Health, Labor and Welfare

Japanese mustard spinach and fried miso soup

mi-mollet

A classic miso soup that uses plenty of burdock, shimeji mushrooms, and fried tofu. Ingredients (for 2 people) Komatsuna …… 1 small fried tofu …… 1/4 piece burdock …… 30g shimeji mushroom …… small 1/4 bag soup stock …… 1 and 1/4 cup miso …… 2 teaspoons white sesame seeds …… a little

How to make 1 Cut komatsuna into small pieces, fried tofu into strips, and shimeji mushrooms into small bunches. 2 Boil the burdock root in water. After boiling, boil for about 2 minutes and drain the water. 3 Put soup stock, fried tofu, shimeji mushrooms, and 2 in a pan and heat. After boiling, cover and simmer for about 2 minutes. Add komatsuna and mix in the miso when cooked. 4 Serve in a bowl and sprinkle with ground white sesame seeds. Salt 0.9g / Energy 40kcal

Tomato soup with onions, carrots and celery

mi-mollet

Based on delicious tomato juice as it is. Flavor with olive oil or grated cheese. Ingredients (for 2 people) Onion …… 1/4 carrot …… 1cm celery …… 1/4 bottle A | Tomato juice (unsalted) …… 1/2 cup | Water …… 1/2 cup | Consomme soup Raw …… Small 1/2 Olive oil …… 1 teaspoon Cheese …… Small 1/4 How to make 1 Cut onions and carrots into 1 cm squares, and cut celery into thin small pieces. 2 Heat olive oil in a pan and fry 1, and when it becomes soft, cover it and steam it over low heat. 3 When the vegetables are tender, add A and boil. 4 Serve in a bowl and sprinkle with grated cheese. Salinity 0.5g / energy 45kcal

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