Tiny New York Kitchen: Miso Soup

By Victoria Hart Glavin of Tiny New York Kitchen

Screen Shot 2015-03-07 at 3.55.51 PMHomemade 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

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.