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
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
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
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
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
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
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
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
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
I am lactose intolerant,can I still use Miso.Thanks
January 19, 2012, 11:11 am
Roma, YES. Miso is made entirely from soybeans. There is no milk (so no casein or lactose) involved.
January 19, 2012, 11:18 am
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
January 23, 2012, 12:25 pm
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
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
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
I also seem to have some hijiki...
January 30, 2013, 1:13 pm
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