March 17, 2011
Start a meal with this healthy and filling miso noodle soup. A special recipe with edamame.
- 2 oz. bean thread noodles
- 3 oz. fresh shiitake or button mushrooms
- 2 tsp. canola oil
- 3 scallions, thinly sliced with white and green parts
- 1 small carrot, halved lengthwise and thinly sliced on diagonal
- 1 cup (6 oz.) frozen shelled edamame
- 5 oz. baby spinach
- 1 tsp. grated fresh ginger
- 4 to 6 Tbs. dark miso
- 1/4 tsp. toasted sesame oil
- Tamari soy sauce, optional
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.