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.