Miso Noodle Soup with Edamame

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
 * ¼ 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.
 * 3) Snap off stems, and chop finely.
 * 4) Slice caps thinly, and set aside.
 * 5) Heat oil in a soup pot.
 * 6) Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
 * 7) Add 5 cups water, and bring to a boil.
 * 8) Add edamame, and cook for 4 minutes.
 * 9) Drain noodles, and add to pot with spinach and ginger.
 * 10) Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more.
 * 11) Stir in scallion greens.
 * 12) Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix.
 * 13) Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired.
 * 14) Add sesame oil and tamari to taste.
 * 15) Serve hot.