Tag Archives: Seed To Mouth Cooking Class

Miso Soup for the Masses!

On Monday January 27, 2014 CommunityGrows led the after-school youth at Hayward Rec Center in San Francisco through the paces to make a hearty miso soup.  They stemmed and chopped kale, cut up carrots, sweet potatoes and onions, boiling and peeled hard boiled eggs, and added soba noodles.  Everyone was busy creating and contributing to the adventure.




While the soup cooked Adrian Almquist, CommunityGrows Garden Educator read the book, “How Did That Get in My Lunchbox?: The Story of Food,” by Chris Butterworth. 1.27.14-Cooking-Miso_IMG_4903

The story highlighted one of the best parts of a young child’s day—opening a lunchbox and diving in. It explored with great drawings how the delicious food got there? From planting wheat to mixing dough, climbing trees to machine-squeezing fruit, picking cocoa pods to stirring a vat of melted bliss, the story was an engaging look at the steps involved in producing some common foods. Health tips and a peek at basic food groups also completed the discussion. For more photos, check out our CommunityGrows Flickr Photostream here.
The recipe follows.

Miso Ramen

4 hard boiled eggs
10 cups water or more
1 large onion, chopped
2 medium carrots, chopped
2 medium sweet potatoes, chopped
2 tablespoons olive oil
1 pound chard, kale, or spinach, chopped
1 teaspoon sesame oil
miso paste, to taste
Ramen noodles
seaweed, Hijiki or Nori
1 tablespoon soysauce

1. In a large pot, heat oil over medium-high heat. Sauté onion, potatoes, and carrots until tender, about 5 minutes.
2. Add water. Cook on medium-high heat until potatoes and carrots are tender, about 15 minutes.
3. Boil eggs until hardboiled about 12 minutes
4. Boil Ramen Noodles until tender in a separate pot, and drain.
5. Add cvhard to soup and cook for 5 minutes more. Turn off heat and add miso to taste. Add noodles. Peel boiled eggs and cut in half.
6. Garnish with nori seaweed and half a boiled egg.

Seed to Mouth 6/25/08

Yum! Today was stir fry and noodles day. It was a big hit! And luckily we made a lot of food, because at 5pm, the room was packed with 20 hungry youth, all looking forward to the meal cooked by their friends. Everyone liked what we made, and broccoli was popular! Always a great thing to hear, seconds for veggies. 

Veggie Stir Fry Over Noodles

  • two packages rice noodles
  • 3 tablespoons vegetable oil
  • 1 tablespoon ginger
  • 1 medium size onion
  • 5 to 8 garlic cloves
  • 2 heads broccoli
  • sweet or snow peas
  • 4 carrots
  • 2 bunches bok choi
  • 4 tablespoons soy sauce
  • salt and pepper to taste
  1. bring a pot of water to boil
  2. add noodles, stirring occasionally on medium heat until soft
  3. heat oil, onions, garlic, soy sauce and ginger in a wok on medium heat for 2 minutes
  4. add carrots and broccoli and cook for another 5 minutes
  5. last add peas and bok choi and cook for 2 minutes
  6. add soy sauce, salt and pepper to taste
  7. serve over hot rice noodles

Seed to Mouth 6/18/08

Today we had a fabulous cooking class making tortillas from scratch, heaped with delicious pinto beans, rice, and fresh-made salsa and guacamole! The youth also made a yummy salad harvested from the garden, so the tacos were full of healthy goodness. Everyone had a great time being in charge of their own element of the dinner, with about 3 people to each cooking team. This gave each group the opportunity to spice their own food, and get full credit and responsibility for their part of the meal, and it was tasty indeed. The extra treat was getting Nora’s mom to be our visiting cooking teacher for the evening! She was a great help and inspiration with the tortillas, what a success!

Flour Tortillas
(makes 12)
  • 4 cups flour
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 2 teaspoons vegetable oil
  • 1 1/2 cups warm water or more if needed 
  1. In a large bowl, stir together flour, salt, and baking powder
  2. With a fork, gradually work in the oil until it is all mixed
  3. Add enough warm water to make a soft but not sticky dough
  4. Turn out onto a lightly floured board and knead for 5 minutes
  5. Divide the dough into 1/4 cup portions and form them into twelve balls
  6. Roll each ball flat round about 6 inches in diameter and 1/8 inches thick
  7. Heat a large heavy skillet over medium high heat
  8. Place the tortillas one at a time into the dry hot skillet
  9. Cook until brown on one side, then turn and brown the other side
  10. Remove from skillet and keep warm wrapped in a cloth towel