Kelp and soybean soup

Overview

Kelp is a vegetable with high nutritional value, and its nutritional and health care effects have been valued by many scientific workers. In Japan, food made from kelp has become popular all over the country. Such as kelp pine, kelp sauce, kelp sugar, kelp tea, kelp steamed buns, kelp noodles, kelp bread, etc. Why is kelp so valued by people? The reason is that its nutritional value is of great significance to human health. Eating kelp is not only popular in our country, but also in many coastal countries. This is all because kelp is rich in nutrients and can prevent and treat many diseases. Kelp can prevent constipation and promote defecation. Kelp contains soluble dietary fiber algin, which absorbs water and softens stool, thus promoting defecation. Soybeans are also called soybeans. The protein content of 500 grams of soybeans is equivalent to 1,500 grams of eggs, or 6,000 grams of milk, or 1,000 grams of lean pork. The fat content in soybeans ranks first among beans, with an oil yield rate of up to 20%, and it is rich in many vitamins and minerals. Soybeans are known as the king of beans. Let’s cook a light and healthy kelp and soybean soup today.

Tags

• soups
• home cooking
• kelp
• oil
• soybeans
• ginger
• minced green onion
• salt

Ingredients

Steps

1. 1 Soak and wash the kelp in advance, soak the soybeans in advance

   

2. 2 Put the soaked soybeans into the pot first, then add an appropriate amount of water. After the water boils, cook for 10 minutes

   

3. 3 shredded kelp

   

4. 4 Add the cut shredded kelp, and cook for another 10 minutes with the ginger slices to soften the kelp. If the kelp is too cold, add the ginger slices to remove the fishy smell and neutralize the coldness. Good for your stomach.

   

5. 5 Add appropriate amount of oil and salt to taste and serve

   

6. 6 Add appropriate amount of chopped green onions.