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Winter Japanese Leek Stew
Winter Japanese Leek Stew

Before you jump to Winter Japanese Leek Stew recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

For the most part, people have been conditioned to believe that “comfort” foods are bad for the body and must be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be very nutritious and good for you. There are some foods that, when you eat them, can better your mood. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.

It’s not difficult to overcome your bad mood when you consume grains. Quinoa, millet, teff and barley are all actually wonderful for helping raise your happiness levels. They can help you feel full for longer also, which is a mood improver. Feeling hungry can be a real downer! The reason these grains help your mood so much is that they are not hard to digest. These foods are easier to digest than others which helps promote a rise in your blood glucose which in turn brings up your mood to a happier place.

As you can see, you don’t need junk food or foods that are terrible for you so you can feel better! Test out these suggestions instead!

We hope you got benefit from reading it, now let’s go back to winter japanese leek stew recipe. To cook winter japanese leek stew you need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Winter Japanese Leek Stew:
  1. Get 3 Japanese leek or green onion (the green part)
  2. Get 1 clove Garlic
  3. Provide 1 Japanese leek or green onion (the white part)
  4. You need 1 tbsp Potatoes
  5. Prepare 1/2 Carrot
  6. You need 200 ml Soy milk
  7. Use 2 tbsp Miso
  8. Prepare 2 tbsp Cake flour
Steps to make Winter Japanese Leek Stew:
  1. Make the soup. Roughly chop the green parts of the Japanese leek into 2-3 cm long pieces, and slice the garlic. Add 4 cups of water, leek and garlic to the pot and simmer until fragrant.
  2. Strain the soup through a sieve.
  3. Cut the potatoes and carrots into bite sizes. The larger the potatoes are cut, the better tasting they will be. Cut the white part of the Japanese leek into 3 cm pieces.
  4. In a pot add the soup, potatoes and carrots and simmer until the vegetables are tender. Add miso and the white part of the Japanese leek. Taste and season with salt.
  5. Turn off the heat. Dissolve the cake flour with soy milk, and add to the pot from Step 4. Turn the heat back on until the soup thickens. Simmer over low heat for several minutes, making sure you don't bring it to a boil, and the stew is done.
  6. Here it is served with tomato rice. - - https://cookpad.com/us/recipes/156574-easy-in-a-rice-cooker-tomato-rice

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