I understand miso paste isn’t whole30 or paleo, but if you have done a round or two of whole30 (as I have), know what jacks your body up, and can handle and are down with some fermented soybean paste – this stuff MIGHT be your jam!
The fam went to Birmingham to see the sistah a few weekends ago to get some ‘cousin time’. To be perfectly clear, my main goal was to get “sistah/best friend/regroup/bitch a little/drink a little/eat yummy food/laugh” time….everyone else just came along!
We made LARB – which may actually be the favorite thing Princess Stupidhead and I make together (those of you over the age of about 40 will know this nickname as a Thirtysomething reference).
We did larb spring rolls – ground chicken, red onion, shredded carrot, all the yummy spices, and rice paper wrappers…..
For the kiddos, I thought I would try and make some homemade miso/udon bowls. My girls (ages 3 & 5) have had different things at Sushi when we go out, but hadn’t really had the ‘hearty’ soup with the noodles, meat, etc. Luckily, when you go to visit your ‘older cousins’, you idolize them and want to eat what they eat, sleep where they sleep, watch what they watch, etc.- so my kids LOVED their soup…minus some celery.
I have since made another batch and took it to Alexzandra’s teachers for lunch and it has become one of my new favorite things.
While I know it isn’t something I can eat on whole30, I think having it every once in a while is a nice change and since soy was something that my body didn’t react to with horror and vengeance, I can keep it (in moderation) as part of my #foodfreedom.
For my soup, I made veggie stock first, as I keep a bag of vegetable scraps in my freezer (carrot peels, onion remains, mushroom stems, broccoli stems, herb stems, garlic peels, celery stalk ends).
Then I strained it and used the stock to cook everything before I added the miso paste.
I chopped up about 3 carrots, sliced a bunch of mushrooms, and made some small meatballs with
1/2 lb ground chicken
1 T each ground ginger, ground garlic, squeeze lemongrass
Added a few dashes of coconut aminos, juice of 1/2 a lime, and a light sprinkle of coconut flour before I mixed and then made small balls I dropped into the boiling stock.
After all those items were cooked, added in udon noodles and cooked then cooled them off.
Then added a little water to the stock so my ratio was one cup liquid to 1 T miso paste.
Added all the cooked stuff in and sprinkled some sliced scallions on top.
Ready to enjoy!