Miso Noodle Soup With Edamame - cooking recipe

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)
Preparation
    Put noodles in a bowl with water to cover, and set aside.
    Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
    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.
    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.
    Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
    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.
    Add sesame oil and tamari to taste. Serve hot.

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