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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Miso Happy Broth

This version of miso soup was created by the lovely, talented Siona Sammartino and me one Friday during Whole Foods Cooking lab and named by Jane. The deeply-flavored broth is nourishing on many levels. Try it and see.

1 tablespoon unrefined sesame oil
1 yellow onion, cut in half moons
2 carrots, chopped
2 teaspoons unrefined toasted sesame oil
6 cups water
1 4-inch piece of wakame
1 3-inch piece of ginger, sliced
� cup bonito flakes
� cup brown miso
� pound firm tofu, cut into � "cubes

Garnishes:
2 scallions, finely chopped
2-3 leaves of bok choy, cut in thin ribbons
Unrefined hot pepper sesame oil or hot sauce

Choose a heavy bottom soup pot; cast iron or enameled cast iron work well. Heat oil in the pot for about a minute. Add onions and allow them to slowly cook on low heat until they brown, only stirring occasionally for about 25-30 minutes. For more on how to caramelize onions, watch this. Add carrots and allow to soften and brown as well, for about 10 minutes. Finish saut� by adding toasted sesame oil.

Deglaze pot by adding water and scraping up browned vegetable bits from bottom of the pot into the water. Add wakame, ginger and bonito flakes. Simmer and allow flavors to infuse broth for at least 20-30 minutes uncovered.

Get a second soup pot and pour broth through a large mesh strainer into it. The vegetables are basically "spent" as their nutrients and flavor have gone into the broth, though you may think of another use for them. Add tofu to the broth. Clean out the large strainer. Place the miso in it and lower it into the broth. Using a wooden spoon or spatula dissolve the miso into the broth by pushing against the strainer. A second option is to put 1-2 tablespoons of miso into each serving bowl, add some broth and stir to dissolve; this would be of interest if you are not planning to eat all of the soup in one sitting. Be careful not to heat the miso to boiling or the beneficial bacteria will be lost. Fill each serving bowl with broth and tofu and garnish with scallions, greens and a drop or two of hot pepper oil.

Preparation time: 1 hour
Makes 4-6 eight ounce servings

Copyright 2010, C. Lair, S. Sammartino, Original recipe

About Miso

Miso has been a staple of Japanese cooking for 2500 years. It is thought to promote long life and good health and has also been touted as neutralizing some of the negative effects of smoking, air pollution and radiation sickness.

It is a savory, salty soybean paste made by combining soybeans with a fermented rice culture called koji. Koji is made from a lactic acid producing bacteria, a grain, and aspergillus oryzae. The soybean/koji mixture undergoes an intricate fermentation and aging process for 6-months to 2 years. Miso making is considered a fine craftsmanship in traditional Japanese culture.

The fermentation process gives miso beneficial enzymes that aid digestion - like yogurt - a "live" food. Miso made from chickpeas (non-soy) is available too - chickpeaso. Buy unpasteurized miso and cook it as little as possible to preserve the beneficial enzymes. Miso kept stored in the refrigerator in an airtight container will keep indefinitely.

CLICK HERE

20 Comments:

Gary
Cynthia, I was just curious; do you know approximately how many subscribers you have world wide? BTW, I love your site and videos! I can really relate to Steve, lol...
February 23, 2011, 10:16 am

Jennifer B. / Brooklyn
Oh, I get it! Mi - so happy. Wow, that took me long enough. But YUM, a new way to make miso soup; my daughter will be thrilled, as am I.
February 23, 2011, 3:24 pm

Kate R
Tried it last night - yum! We'd like to make it vegetarian, though. Can we just leave out the bonito flakes? Do you have a suggestion for a substitution?
February 24, 2011, 1:14 pm

Cynthia Lair
Hi Kate, Bonito flakes give miso soup it's characteristic flavor. You can leave them out and still have a good soup. Can't think of a substitute.
February 24, 2011, 1:55 pm

Barb B. / Reading, PA
Hi, my first time on. Love the video. I take it Steve is the interruptus part of Cookus Interruptus? Kidding... Too funny. Love the recipe and can't wait to try. Can you buy bonito flakes and wakame at your local health food store? Many thanks.
February 26, 2011, 7:57 am

Cynthia Lair
Hi Barb, Welcome! Glad to have you tune in. Bonito flakes and wakame can be purchased at stores such as Whole Foods Market. They are also available at Asian markets.
February 26, 2011, 8:25 am

Marie T
This soup is absolutely delicious.I am doubling the recipe in order to have it on hand every day!I even overbrowned the onions a bit today but it is still yummy. What is the maximum temp for heating broth, before mixing with the miso, to retain the probiotic benefits? Thanks.
February 28, 2011, 7:22 pm

Ruby Cacchione
We've been without a computer for over a week and finally back on line! I'm heading to market to pick up the ingredients for Miso Happy Broth - yum yum. Thank you!
March 1, 2011, 12:27 pm

Cynthia Lair
Hi Marie, You can heat the broth to a simmer before stirring in miso. Then turn the heat off, allow the broth to quit simmering (straining the vegetables out will do that) and add miso. Just don't simmer the miso.
March 3, 2011, 9:01 am

yasmine khattab
I wil definitely make this soup. Can I feed my 10 month old baby from it? He eats whatever we eat!
January 18, 2012, 9:12 pm

Cynthia Lair
Yasmine, The broth is wonderful for baby, just keep the miso very light in the little one's bowl.
January 19, 2012, 9:49 am

roma fernandes
I am lactose intolerant,can I still use Miso.Thanks
January 19, 2012, 11:11 am

Cynthia Lair
Roma, YES. Miso is made entirely from soybeans. There is no milk (so no casein or lactose) involved.
January 19, 2012, 11:18 am

Melissa Parker
Sounds good. I love experimenting with different styles of cooking. Have you used a tangine before? I work with Pacific Merchants and was recently introduced to them. Here's a link to a tangine: http://www.pacificmerchants.com/mason-cash-bowls-and-basins/bakeware-1.html Right now Pacific Merchants is offering a code that will give you 15% OFF of your order at time of checkout: PM20YEARS if you want to try it.
January 19, 2012, 10:46 pm

Kelly Merta
Great recipe!
January 23, 2012, 12:25 pm

Laura Gardener
Hi, I'm a first-quarter Culinary Arts Student at the Seattle Culinary Academy and a friend recommended your site. It was timely since our Chef-Instructor was just talking about Umami in relation to Bonito and Wakame (Dashi broth). I've eaten Miso for years, but I've never made a full broth myself from a recipe like this. Glad to hear that Miso can keep nearly indefinitely because I've had a few tubs of Westbrae in different colors/flavors for a while, since the last time I committed to eating more Miso. Hopefully you droll video will spur me on to more regular Miso use. I'll let all my student-peers know about your show. Laura Wolfe Garddener
January 27, 2012, 10:18 pm

Laura Gardener
Cynthia, How funny. As I was watching the Miso video I'm thinking, That guy looks familiar. Could it be Matt Smith? I studied improv with Matt many years ago, when I studied and directed theatre at the Northwest Actor's studio. I saw him more recently when I played my accordion at an auction he was auctioneering. He wouldn't know me by my current name, however. I've got a pot of Miso Happy Soup coming on right now. I just have to strain my Miso. Gotta go! Laura Wolfe Gardener
January 29, 2012, 9:21 pm

Hilary Heinz
My local Asian market didn't have wakame and don't want to drag sick boy across town. Is it OK if I use kombu? I've always used that in miso before. Don't know if it's at all similar.
January 30, 2013, 12:36 pm

Hilary Heinz
I also seem to have some hijiki...
January 30, 2013, 1:13 pm

Cynthia Lair
Hi Hilary, Kombu is good for flavoring the stock but it is tought and would be chewy in the broth. Cooking the soup with kombu and then removing the kombu works to give the broth more minerals. Hiziki has a very strong flavor and I fear it would overwhelm the flavor of the broth.
January 31, 2013, 10:43 am