Miso Noodle Soup With Edamame Recipe

Name: Miso Noodle Soup With Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces bean thread noodles; 3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms; 2 teaspoons canola oil; 3 scallions, thinly sliced with white and green parts; 1 small carrot, halved lengthwise and thinly sliced on diagonal; 1 cup shelled frozen edamame; 5 ounces Baby Spinach; 1 teaspoon grated fresh ginger; 4 -6 tablespoons dark miso; 1/4 teaspoon toasted sesame oil; tamari soy sauce (optional)

Servings: persons

2 ounces bean thread noodles
3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms
2 teaspoons canola oil
3 scallions, thinly sliced with white and green parts
1 small carrot, halved lengthwise and thinly sliced on diagonal
1 cup shelled frozen edamame
5 ounces Baby Spinach
1 teaspoon grated fresh ginger
4 -6 tablespoons dark miso
1/4 teaspoon 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.
5
Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
6
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.
7
Add sesame oil and tamari to taste. Serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces bean thread noodles, 3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms, 2 teaspoons canola oil, 3 scallions, thinly sliced with white and green parts, and more.

Yes, Miso Noodle Soup With Edamame falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Noodle Soup With Edamame

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions