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.
Kale is one of my favorite vegetables, and one of the staples in my garden. It is a perennial and can be grown in your landscaping, and cut back in the fall it will return every spring.
Kale is a super vegetable, and should find its way into your diet at least once a week. Especially if you are pregnant.
This recipe is a modification of the recipe found in the Whole Foods Cookbook. I've tweaked it slightly to my own tastes and preferences.
Kale is rich in Vitamins K (684% DV), A (206% DV), and C (134% DV), Mineral Manganese (26% DV), and provides 121mg of Omega 3 per cup.
This recipe uses Naturally Brewed Soy Sauce. Make sure you are buying the real deal, as many of the store bought brands are over preserved and full of sodium.
Soy Sauce is traditionally the juice left over from the processing of Miso. It is a good source of Folate, and naturally brewed soy sauce is a source of probiotics, enzymes, and antioxidants. If you have an estrogen dominant health condition, please be aware that soy in your diet an make symptoms worse, although fermented soy products are lower in phytoestrogens.
Garlic (Allium sativum) is an indispensable culinary herb that not only ads great depth of flavor, but also provides high amounts of B vitamins and Vitamin C, Mineral Manganese and lower amounts of Minerals Copper, Selenium, Phosphorus and Iron.
Medicinally Garlic has the benefits of...
Ginger (Zingiber officinale) is best bought and used fresh, as its flavor and medical quality is much better. Ginger provides low amounts of B Vitamins, and Mineral Copper, Magnesium, and Manganese.
Medicinally Ginger has the benefits of...
Remove stems from Kale leaved and roughly chop into bite sized pieces.
Over Medium heat, add Garlic and Ginger and sauté until aromatic. Add chopped Kale and sauté until wilted, add carrots and warm.
In a separate bowl, mix soy sauce, sesame oil. Remove Kale from heat and mix soy/sesame mixture into Kale. Top with Toasted Sesame Seeds and greed onion. Serve either hot or cold.
My 4 year old loves this recipe, and I usually double the batch and keep in the fridge for lunch, or snack time.