Miso Noodle Soup with Edamame
30 minutes or fewer
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.
- 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
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 Tbs. 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.
April 2004 p.58