Miso Noodle Soup With Edamame

Total Time
Prep 10 mins
Cook 10 mins

Vegetarian Times

Ingredients Nutrition


  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.
  5. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
  6. 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.
  7. Add sesame oil and tamari to taste. Serve hot.


Most Helpful

OMG! THis is really good! So very tiny changes...used regular sessame oi, and regular spinach. I topped the soup with the scallion greens instead of mixing in. Will be making this again...and again.

Happy Harry #2 March 18, 2010

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