Miso Noodle Soup with Edamame
30 MINUTES OR LESS. Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. Bean thread noodles are readily available in many supermarkets. If fresh edamame are already cooked, add them to the soup at the last minute. This serves 3 as a main course, but 6 as an appetizer.
Ingredients
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2 ounces bean thread noodles
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3 ounces fresh shiitake or button mushrooms
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2 teaspoons canola oil
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3 scallions, thinly sliced with white and green parts
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1 small carrot, halved lengthwise and thinly sliced on diagonal
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1 cup (6 ounces) frozen shelled edamame
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5 ounces baby spinach
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1 teaspoon grated fresh ginger
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4 to 6 tablespoons dark miso
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1/4 teaspoon toasted sesame oil
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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. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
5.
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.
Nutrition information
Calories 220, Total Fat 7 g, Sodium 1080 mg, Carbohydrate 18 g, Fiber 6 g, Protein 10 g, Sugars 5 g
Percent Daily Values are based on a 2,000 calorie diet
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