Japanese Miso Noodle Soup
A hearty & comforting Miso Noodle soup that is nutritious and delicious.
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Ingredients
- 2 oz Bean noodles . thread
- 1 cup Shiitake Button Mushrooms Fresh or , sliced
- 4 Scallions , thinly sliced into white & green parts
- 1 Carrot Small , halved lengthwise and thinly sliced on diagonal
- 1 cup Edamame Shelled
- 2 cups Spinach Baby
- 1 tsp Ginger Fresh , grated
- 4 ~ 6 tbsp Miso Dark
- to taste Sesame oil Toasted
- to taste Tamari Soy sauce
- to taste Salt
Instructions
- Put noodles in a bowl with hot water, cover and set aside for 20 minutes.
- Heat 2tsp oil in a saucepan, add scallion whites, mushrooms and carrot and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
- Add 5 cups of water and bring to a boil. Add edamame and cook for 4 minutes.
- Drain noodles, and add to the pot along with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender. Stir in scallion greens.
- Whisk 4tbsp miso into 1 cup of warm water.
- Reduce heat to low, and stir in miso into soup. Add more miso for a more intense flavor, if desired. Season with salt and pepper.
- Add sesame oil and tamari to taste. Serve hot. I served it with broiled eggplants.
Notes
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