Miso Noodle Soup Recipe

March 17, 2011

Start a meal with this healthy and filling miso noodle soup. A special recipe with edamame.

Ingredient List

  • 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.

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