Miso Noodle Soup With Edamame

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 ounces bean thread noodles
• 3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms
• 2 teaspoons canola oil
• 3 scallions, thinly sliced with and green parts
• 1 small carrot, halved lengthwise and thinly sliced on diagonal
• 1 cup shelled frozen edamame
• 5 ounces baby spinach
• 1 teaspoon grated fresh ginger
• 4 -6 tablespoons dark miso
• 1/4 teaspoon toasted sesame oil
• tamari soy sauce (optional)

Recipe

• 1 put noodles in a bowl with water to cover, and set aside.
• 2 trim mushrooms, and wipe off grit with a damp cloth. snap off stems, and chop finely. slice caps thinly, and set aside.
• 3 heat oil in a soup pot. add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
• 4 add 5 cups water, and bring to a boil. add edamame, and cook for 4 minutes. drain noodles, and add to pot with spinach and ginger.
• 5 reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. stir in scallion greens.
• 6 blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired.
• 7 add sesame oil and tamari to taste. serve hot.