Ingredients Edit

Directions Edit

  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.

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