Miso Noodle Soup With Edamame |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Vegetarian Times Ingredients:
2 ounces bean thread noodles |
3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms |
2 teaspoons canola oil |
3 scallions, thinly sliced with white 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) |
Directions:
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.
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