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: Miso Noodle Soup with Edamame Recipe
| Recipe Detail | ||
| Noodle Recipes "2 ounces bean thread noodles 3 ounces fresh shiitake or 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 (6 ounces) frozen shelled edamame 5 ounces baby spinach 1 teaspoon grated fresh ginger 4 to 6 tablespoons dark miso 1/4 teaspoon toasted sesame oil Tamari soy sauce, optional " "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. " | ||
