RCI-ND.005.0081.001
Miso Noodle Soup with Edamame
Miso Noodle Soup with Edamame from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 oz
- fresh shiitake or button mushrooms3 oz
- 2 tsp
- scallions3 unitthinly sliced with white and green parts
- carrot1 smallhalved lengthwise and thinly sliced on diagonal
- (6 oz.) frozen shelled edamame1 cup
- 5 oz
- 1 tsp
- tbs. dark miso4 to 6 unit
- ¼ tsp
- tamari soy sauce1 unitoptional
Method
1
Bring 4 cups of water to a boil in a large pot. Gently add bean thread noodles and cook for 4-5 minutes until tender but still slightly firm.
2
While noodles cook, clean mushrooms with a damp cloth and slice them thinly, removing any hard stems.
3
Drain noodles in a colander, rinse briefly with cold water, and set aside.
4
Heat canola oil in the same pot over medium-high heat. Add sliced mushrooms and carrot, stirring occasionally for 3-4 minutes until softened and lightly browned.
5
Pour 4 cups of fresh water into the pot and bring to a simmer. Add frozen edamame and ginger, then simmer for 2-3 minutes until edamame is heated through.
6
In a small bowl, dissolve dark miso with 2-3 tablespoons of the hot broth, whisking until smooth and lump-free. Return mixture to the pot and gently stir to combine without boiling.
1 minutes
7
Add baby spinach to the pot and stir until wilted, about 1 minute. Add the cooked noodles and sesame oil, stirring gently.
8
Taste the soup and adjust seasoning with additional miso or tamari soy sauce as desired. Divide into serving bowls and garnish with white and green parts of sliced scallions.