Miso Noodle Soup With Edamame Recipes

Steps:

• 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.

Steps:

• Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
• Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
• Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
• Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
• Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.