Sardine Tsumire-jiru いわしのつみれ汁作り方レシピ - PCOS-Friendly Recipe

Q: Is Sardine Tsumire-jiru いわしのつみれ汁 作り方レシピ good for PCOS?

Yes, this Sardine Tsumire-jiru いわしのつみれ汁 作り方レシピ recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Dinner

This Sardine Tsumire-jiru いわしのつみれ汁作り方レシピ is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

See video for ingredients

Instructions

See video for instructions

Ingredients for Sardine Tsumire-jiru (serves 2) 2 Sardines (net weight: 130g/4.6 oz) ½ tsp Miso 1 tsp Grated Ginger ½ tsp Sake 1 tsp Cake Flour or substitute any type of flour or potato starch 600ml Water (2.54 cups) 5x5cm Dashi Kombu Seaweed (2x2 inches) 60g Daikon Radish (2.1 oz) 20g Carrot (0.7 oz) 1 tbsp Sake 40g Long Green Onion (1.4 oz) 2 tbsp Miso Shichimi - Seven Flavor Chili Powder 材料（２人分）いわし：２尾（正味１3０g）みそ：小1/2 おろし生姜：小１酒：小1/2 薄力粉：小１（片栗粉可） ※料理には普通薄力粉を使いますが中力でも強力でも良いです。使う量はわずかなので影響はありません。水：６００ml 出し昆布：５cm角１枚大根：６０g 人参：２０g 酒：大１長ねぎ：4０g みそ：大２七味唐辛子 . http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Miso.

Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

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Frequently Asked Questions

Is Sardine Tsumire-jiru いわしのつみれ汁作り方レシピ good for PCOS?

Yes, this Sardine Tsumire-jiru いわしのつみれ汁作り方レシピ recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dinner with PCOS?

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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