Re: Cabbage, Miso, Salmon Soup
  By: Ben Collver to Carol Shenkenberger on Wed Feb 21 2024 03:03 pm

 >   Re: Cabbage, Miso, Salmon Soup
 >   By: Carol Shenkenberger to Ben Collver on Wed Feb 21 2024 13:41:09
 > 
 > CS> That's 6,900mg sodium!
 > 
 > CS> Just so you know the recommended sodium is 1,800 a day...
 > 
 > Maybe i overdid it with the miso...
 > 
 > The yield is one gallon, which is 16 standard servings of soup.
 > 
 > 6,900 mg / 16 = 431.25 mg Sodium per serving
 > 
 > I would normally eat 2 servings of soup in one sitting, so i would be
 > eating 862.5 mg Sodium, or roughly 50% of my recommended daily intake.
 > This is on par with or less than a brand-name can of soup.
 > 
 > Blood pressure is regulated via Sodium/Potassium balance.  Dark green
 > veggies are high in Potassium.  My current theory is that increased
 > consumption of veggies is the reason why there are so many people in
 > good health in parts of the world that have high-sodium cuisines.
 > 
 > What do you think?

Possible but I didn't see a gallon of soup.  Tradionally this is made as a
family dish  so not in volume.  It doesn't keep well for 1.  It's not 'fancy
enough' by Japan standards to have at parties where you might need more.

I'm about to post a soup based one they might use at a home party.  You'll note
the difference.  That one happens to be miso-free.  Look to the nabe recipe
after I read up the rest of todays posts (grin)

  xxcarol
--- SBBSecho 2.11-Win32