If you are following along on my newest article series "Planning Nutritionally for Labor and Delivery Part 2" this is the recipe for my Miso Wonton Soup.
We love soup at our home. The kids get very excited about wonton soup too. Who doesn't like sesame ginger broth with doughy dumplings? Of course, nothing with me is simple. I always have to up it a little, nutritionally speaking.
So, I took the simple wonton soup and make it dense with fermented miso, and added veggies.
This would be a good soup, not only for those who are gearing up for Labor and Delivery, but for those who are postpartum, or just looking for a healthy, easy soup recipe the kids will love.
Miso Wonton Soup
**I used carrots and zucchini in this version, but you could use any that you have on hand; asparagus, broccoli, kale, etc...
*** Need a recipe for GOOD Kim Chi....CLICK HERE
Makes 4 servings
I have a love affair with all foods Asian. Mongolian Beef is one of those foods that I know is NOT a traditional dish, but an americanized version…Nonetheless, I still love it, and on occasion crave its delicious sweetness. This craving hit me recently, but as I have been trying REALLY HARD to stay true to a low sugar diet, I knew that I needed to get creative. This is the concoction that came up with. My family couldn't tell the difference, and ate it up.
In a bowl mix Bragg's, Water, Ginger, Garlic, and Coconut Sugar, set aside.
Put Tapioca Starch in a container with a lid. Add sliced steak and shake to coat with flour (discard extra).
Heat oil over medium-high heat and add steak. Cook thoroughly.
Add sauce and scallions. Cook until thickened.
Makes 4 servings.
I served mine in lettuce wraps with my Grandma's Homemade Kim Chi.