Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Cabbage, Carrots, Cooking Light, Garlic, Ginger, Green Onions, Greenwich Free Press, Hot Water, Japanese Cooking, Light Side, Miso, Miso Soup, Napa Cabbage, Onions, Pepper, Red Miso, Rice Vinegar, Scallions, Soups, Tofu, Vegan, Vegetable Oil, Vegetarian, Victoria Hart Glavin, Vinegar, Water, www.tinynewyorkkitchen.com
Homemade is always better so ignore those powder soup packets on the grocery shelves and make your own. You’ll be amazed at how easy Miso Soup is to make and absolutely delicious.
- 1 Teaspoon Vegetable Oil
- 2 Large Carrots (Thinly Sliced)
- 1 Small Onion (Diced)
- 2 Garlic Cloves (Minced)
- 1 Tablespoon Fresh Ginger (Peel & Grated)
- 1 Small Head Napa Cabbage (Cut Crosswise Into 1/2 Inch Thick Slices)
- 1 Tablespoon Seasoned Rice Vinegar
- 1/4 Teaspoon Coarsely Ground Pepper
- 6 Cups Water
- 1/4 Cup Red Miso
- 1/4 Cup Hot Water
- 16 Ounces Firm Tofu (Drained & Cut Into 1/2 Inch Cubes)
- 2 Green Onions (Thinly Sliced)
- In large-size Dutch oven, heat vegetable oil over a medium heat. Add carrots, onions, garlic, and ginger. Cook 10 minutes until onions are lightly browned. Stir occasionally.
- Add cabbage, vinegar, pepper, and 6 cups water. Turn heat to high and bring to a boil. Reduce heat to low. Cover with lid and simmer 20 minutes until vegetables are tender.
- In small-size bowl, mix miso with 1/4 cup hot water. Add miso mixture to soup.
- Stir in tofu and cook 5 minutes over medium-high heat.
- Remove from heat and ladle into bowls. Sprinkle with sliced green onions.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen