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Before you jump to Kabocha squash with vegetarian shrimp soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today much more popular than it used to be and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making some small changes can positively impact daily eating habits.
Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your favorite cereal? A great healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy daily. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.
Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to kabocha squash with vegetarian shrimp soup recipe. To make kabocha squash with vegetarian shrimp soup you only need 4 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
- Prepare of kabocha squash.
- Provide of vegetarian shrimp (get at asian store).
- Prepare of ngo gai (get at asian store).
- Use of cube of sup chay (vegetarian soup bullion).
Instructions to make Kabocha squash with vegetarian shrimp soup:
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high…
- Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
- Dice vegetarian shrimp and add to boiling pot..
- Scoop out suds to keep broth clear..
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
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