Miso Noodle Soup With Edamame

• 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)

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.

noodles, shiitake mushrooms, canola oil, scallions, carrot, spinach, ginger, miso, sesame oil, soy sauce

Taken from www.food.com/recipe/miso-noodle-soup-with-edamame-296620 (may not work)