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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 Can Be An Easy Option.
Healthy eating is nowadays a lot more popular than before and rightfully so. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, simply making a couple of small changes can positively impact day-to-day eating habits.
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Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to kabocha squash with vegetarian shrimp soup recipe. To cook kabocha squash with vegetarian shrimp soup you only need 4 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Kabocha squash with vegetarian shrimp soup:
- Prepare 1 kabocha squash
- Get 1 packages vegetarian shrimp (get at asian store)
- Use 1 packages ngo gai (get at asian store)
- You need 1 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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