Live on Jamie Oliver’s Food Tube Facebook Page!

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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.

You can also find the first episode here, along with photos and casting videos.


Kale Chips
  1. Approximately 4 big handfuls of washed Kale, leaves stripped from its stalk, and torn into bite-sized pieces
  2. 1-2 Tablespoons Grape seed oil
  3. 1/2 teaspoon sea Salt (you can add more after it’s done if you want it more salty)
  1. 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!
  2. Combine ingredients and toss to coat. Spread evenly, in one layer on the baking sheet.
  3. 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!)
Cook With Amber
Homemade Instant Miso Noodle Soup
  1. 2 Tbs yellow miso paste
  2. 3 tsp tamari
  3. 2 Tbs water
  4. 1 cup cooked soba noodles (or noodles of choice. Vermicelli, udon, and kelp noodles work well too!)
  5. 1/4 cup shaved carrot
  6. 1/4 cup julienned cucumber
  7. 1 tsp dried wakame
  8. 1 tsp green onions, sliced thin
  9. 1/4 avocado, cubed
  10. 1 Tbs nori sheets, cut into thin strips
  11. 1 tsp sesame seeds (black is pretty, but any color will do)
  12. 2 cups boiling water
  1. 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.)
  2. Add the cooked noodles, then all of the other vegetables on top.
  3. Sprinkle the nori strips and sesame seeds on top, and secure with the lid. Refrigerate until ready to eat.
  4. 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!
Cook With Amber
Thank you for joining me live!

– Amber

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