Miso Noodle Soup with Edamame

Description
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Ingredients

 * 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

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.