Going live on Jamie Oliver’s Food Tube Facebook Page today was SO MUCH FUN! Thank you all for joining me. I was so shocked by all the people joining from around the world – how cool! If you missed it, here is the video:
We made a great Back-to-School lunch and snack – Homemade Instant Miso Noodle Soup, and not-your-ordinary Kale Chips! Scroll to the bottom of the page to see the recipes.
Also, don’t forget to tune into Food Network Star Kids on Monday nights! I’m competing against 9 other kids for the title “Food Network Star Kid!” It airs 8pm ET/PT in the U.S.A., but you can also stream it on Amazon here.
- Approximately 4 big handfuls of washed Kale, leaves stripped from its stalk, and torn into bite-sized pieces
- 1-2 Tablespoons Grape seed oil
- 1/2 teaspoon sea Salt (you can add more after it’s done if you want it more salty)
- Preheat oven to 350F. Line a baking sheet with parchment paper. Lower the oven temperature, the better, since the nutrients aren’t baked off…you just have to leave it in the oven longer. If you have a dehydrator, that is even better!
- Combine ingredients and toss to coat. Spread evenly, in one layer on the baking sheet.
- Bake for 12-20 minutes until leaves are crisp. Check at 12 minutes and check every 2 minutes. Make sure they are very crisp, but not brown. (Brown kale chips are bitter!)
- 2 Tbs yellow miso paste
- 3 tsp tamari
- 2 Tbs water
- 1 cup cooked soba noodles (or noodles of choice. Vermicelli, udon, and kelp noodles work well too!)
- 1/4 cup shaved carrot
- 1/4 cup julienned cucumber
- 1 tsp dried wakame
- 1 tsp green onions, sliced thin
- 1/4 avocado, cubed
- 1 Tbs nori sheets, cut into thin strips
- 1 tsp sesame seeds (black is pretty, but any color will do)
- 2 cups boiling water
- In a small bowl, combine 2 tablespoons of water, miso, and tamari and mix until the miso is dissolved. Pour that into the bottom of your soup container - any jar that has a air-tight lid, such as a quart or half gallon mason jar, or 1 liter jar will do.)
- Add the cooked noodles, then all of the other vegetables on top.
- Sprinkle the nori strips and sesame seeds on top, and secure with the lid. Refrigerate until ready to eat.
- Pour about 2 cups of water into the jar, mix well, cover, and let it sit for a few minutes, until the wakame has reconstituted. Open the jar, and enjoy!