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.

I have very fond memories of my childhood, and my Korean heritage in the way of FOOD. Korean food to me is comfort food, and a cuisine that I have a difficult time find in the restaurant world that will satisfy my cravings. (No one can cook like Grandma!) So, alas, I have had to learn how to cook Korean food that reminds me of what I remember from my youth. 

Japchae is one of my absolute favorites. Its simple, satisfying and makes fantastic leftovers. It is also very versatile, lending itself as a platform for variation. 

The base of this dish is the Korean Vermicelli Noodles, made of Sweet Potato Starch and Water, they are light and mild. It is mixed with a variety of vegetables and meat. I call it "with a Twist" because as much as I love traditional Japchae, I always seem to have to change things up a bit. This version very comparable to a traditional Japchae, with pepper, carrots, mushroom, and greens, but I have changed it a bit to incorporate the bounty of my garden. 

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.

Swiss Card  is rich in Vitamins K (299 mcg/374%), A (2202 iu/44%), and Mineral Magnesium (30mg/7%) per cup.

Sesame Oil is a rich source of Vitamin E.

Medicinally Sesame Oil and Sesame Seeds have the benefits of...

• Sesame oil is rich in natural antioxidants, which allows it remain more stable than most other oils. The lighter the oil, the higher its smoke point and the better for cooking, the darker the oil the better for flavor and drizzling.
• Contain Lignan which has been shown to reduce blood pressure and hypertension
• Studies have shown that Sesame Oil improved the effectiveness of certain antidiabetic drugs
• Oil Pulling with Sesame Oil has a positive effect on patients with Gingivitis
• Its high Vitamin E content protects the skin

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...

• High in antioxidants, having a ORAC value of 5346 umol/TE100g
• Raw garlic, when crushed, contains Allicin, which has many health benefits including, lowering cholesterol, decreasing blood vessel stiffness, anti-bacterial, anti-fungal, and anti-viral properties.

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 can make symptoms worse, although fermented soy products are lower in phytoestrogens.

Cook Noodles as directed, drain, and drizzle generously with Dark Sesame Oil, and set aside.

In a separate bowl whisk together Tamari, Honey, 2 gloves Garlic Minced and Sesame Seeds, set aside

In a wok/skillet over medium high heat, heat 2 Tbsp light sesame oil. Add 2 Minced Garlic Cloves and heat till fragrant. Add in Vegetables and sauté until soft. Transfer to plate. Add another 2 Tbsp light sesame oil add meat and cook through. 

In a large bowl combine Noodles, Vegetables, Meat and reserved Tamari Mixture. 

Can be served both hot and cold.

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...

• High in antioxidants, having a ORAC value of 5346 umol/TE100g
• Raw garlic, when crushed, contains Allicin, which has many health benefits including, lowering cholesterol, decreasing blood vessel stiffness, anti-bacterial, anti-fungal, and anti-viral properties.

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...

• Being high in antioxidants, having a ORAC value of 14840 umol/TE 100g
• Contains Gingerols that aid in digestion, and can reduce nausea and morning sickness.
• Zingerone, the chemical that gives ginger its spicier flavor, is anti-bacterial and can fight E.Coli.

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.