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- 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)
- 1Put noodles in a bowl with water to cover, and set aside.
- 2Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
- 3Heat 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.
- 4Add 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.
- 5Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
- 6Blend 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.
- 7Add sesame oil and tamari to taste. Serve hot.
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Nutritional Facts for Miso Noodle Soup With Edamame
Serving Size: 1 (238 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 306.2
- Calories from Fat 98
- Total Fat 10.8 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 921.7 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 7.4 g
- Sugars 3.8 g
- Protein 16.0 g