Japanese Healthy cooking

Ever since I had started running, I am also starting to watch my diet. For training season, I am following the 10k training plan by Hal Higdon, but also this women's running blog. Hal Higdon's plan is world-renowned, however I found it too systematic to be pragmatic. Coupling this with the women's plan, that is more specific, I found it easier to chart my distance, speed, time spent on the gym.

My goal is 10k training for the first 2 runs of The Performance Series, (1) in Coney Island on May 1st, and (2) in Jurong Lake on June 28th.

My diet comprises of simple soup-based and I am hooked with simple Japanese miso soup.

This is the recipe I follow from Japanese Cooking 101 in YouTube.

For Dashi stock, which is the base soup for all Japanese cooking, I used non-MSG packed powder that I bought from Meidiya supermarket, plus bonito flakes bought from Daiso.

Next, Daiso stock is used as base for miso soup. Miso is made of fermented soybean, and has two main types White miso and Red miso (Aka-miso). Generally the darker the color, the more intense and saltier the flavor.

Recipe
4 cups Dashi stock.
4 tablespoon of Miso paste (1 tbsp to 1 cup ratio)
Soft Tofu. Cut to tiny squares.
A handful of seaweed
2 stalk of spring onions.


Preparation
5 - 10 mins
Boil Dashi stock with ingredients that need boiling. Such as diakon (white radish), mushroom, or vegetables.
Bring down from boiling point.
Mix in tofu softly.
Add seaweed.
Stir in miso, using streamer to avoid disturbing tofu.
Warm the soup.
Just before serving, add the spring onion that's been diced.
Serve warm with rice.