Miso Noodle Soup with Edamame
Miso Noodle Soup with Edamame is a main course that serves 3. One portion of this dish contains about 13g of protein, 8g of fat, and a total of 251 calories. For $2.34 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 310 would say it hit the spot. If you have canolan oil, edamame, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Instant Edamame Mushroom Miso Noodle Soup, Soba Noodle Salad With Edamame and Miso Dressing, and Udon Miso Noodle Soup are very similar to this recipe.
Servings: 3
Ingredients:
5 oz. baby spinach
2 oz. bean thread noodles
3 oz. fresh shiitake or button mushrooms
2 tsp. canola oil
1 small carrot, halved lengthwise and thinly sliced on diagonal
1 cup (6 oz.) frozen shelled edamame
1 tsp. grated fresh ginger
4 to 6 Tbs. dark miso
3 scallions, thinly sliced with white and green parts
¼ tsp. toasted sesame oil
Tamari soy sauce, optional
Equipment:
bowl
pot
Cooking instruction summary:
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.
Step by step:
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.
4. Add scallion whites, mushrooms, and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
5. Add 5 cups water, and bring to a boil.
6. Add edamame, and cook for 4 minutes.
7. 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.
8. 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.
9. Add sesame oil and tamari to taste.
10. Serve hot.
Nutrition Information:
covered percent of daily need
