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 ==
# Put noodles in a bowl with water to cover, and set aside.
# Trim mushrooms, and wipe off grit with a damp cloth.
# Snap off stems, and chop finely.
# Slice caps thinly, and set aside.
# 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.
# 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.
# 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.
# Add sesame oil and tamari to taste.
# Serve hot.
Category:Bean thread Recipes
Category:Carrot Recipes
Category:Hatcho miso Recipes
Category:Shiitake mushroom Recipes
Category:Spinach Recipes
Category:Sweet bean Recipes
Category:Vegetarian Soup Recipes
Category:White mushroom Recipes