Savory Miso Noodle Soup with Spinach and Edamame
Experience the delightful flavors of this Savory Miso Noodle Soup with Spinach and Edamame. This comforting dish features a warm, umami-rich broth combined with tender noodles, fresh mushrooms, and vibrant greens. Perfect for a chilly day or a quick weeknight dinner, this soup is not only delicious but also packed with nutrients. Share this satisfying bowl of goodness with friends and family for a heartwarming meal that will nourish both body and soul.
3
Servings
N/A
Calories
11
Ingredients
Ingredients
bean thread noodles
2 ounces (soaked in warm water until softened)
fresh shiitake or button mushrooms
3 ounces (trimmed, cleaned, stems removed, caps sliced)
canola oil
2 teaspoons (for sautéing)
scallions
3 (thinly sliced, separating white and green parts)
carrot
1 small (halved lengthwise and thinly sliced on diagonal)
shelled frozen edamame
1 cup (no preparation needed)
Baby Spinach
5 ounces (washed and ready to use)
fresh ginger
1 teaspoon (grated)
dark miso
4-6 tablespoons (to taste, dissolved in warm water)
toasted sesame oil
1/4 teaspoon (for finishing)
tamari soy sauce
to taste (optional)
Instructions
1
Soak the bean thread noodles in a bowl of warm water for about 15-20 minutes, or until softened, then drain and set aside.
2
Prepare the mushrooms by trimming off any tough edges. Wipe them clean with a damp cloth. Remove the stems, chop them finely, and slice the caps thinly.
3
In a large soup pot, heat the canola oil over medium-high heat. Add the white parts of the scallions, chopped mushrooms, and carrot. Sauté for about 2-3 minutes until the mushrooms are softened.
4
Pour in 5 cups of water, bringing it to a rolling boil. Once boiling, add the frozen edamame and cook for an additional 4 minutes.
5
Introduce the drained noodles, baby spinach, and grated ginger to the pot. Reduce the heat to medium-low and cook for 1 more minute, stirring gently until the spinach is wilted and the edamame is tender but still firm.
6
In a separate bowl, blend the dark miso with 1 cup of warm water using a fork until fully dissolved. Reduce the heat of the soup pot to low and slowly stir in the miso mixture. Adjust the amount of miso to your taste, adding more for a richer flavor.
7
Finish by drizzling the toasted sesame oil into the soup and adding tamari soy sauce if desired for an extra layer of flavor. Serve hot, garnished with the green parts of the scallions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Miso Noodle Soup with Spinach and Edamame?
It is a comforting, umami-rich dish featuring a warm broth, tender bean thread noodles, fresh mushrooms, and vibrant greens like spinach and edamame.
How many servings does this recipe provide?
This recipe is designed to yield 3 servings.
What type of noodles are used in this soup?
The recipe calls for 2 ounces of bean thread noodles, which should be soaked in warm water before use.
How long should I soak the bean thread noodles?
Soak the noodles in warm water for about 15-20 minutes, or until they have softened.
Which mushrooms are recommended for this recipe?
You can use either fresh shiitake or button mushrooms; the recipe requires 3 ounces.
How do I prepare the mushrooms for the soup?
Trim off tough edges, wipe them clean, remove the stems for fine chopping, and slice the caps thinly.
What oil is used for sautéing the vegetables?
Two teaspoons of canola oil are used to sauté the scallions, mushrooms, and carrots.
How should the scallions be prepared?
Thinly slice 3 scallions, keeping the white parts separate for sautéing and the green parts for garnishing.
How do I cut the carrot for this dish?
The carrot should be halved lengthwise and then thinly sliced on a diagonal.
How much water is needed for the soup base?
You will need 5 cups of water for the main broth plus an additional 1 cup to dissolve the miso.
How long do the frozen edamame need to cook?
Once the water is at a rolling boil, add the frozen edamame and cook for 4 minutes.
When do I add the baby spinach?
The spinach is added along with the noodles and ginger after the edamame has boiled for 4 minutes.
How long should the spinach cook?
Cook for about 1 minute until the spinach is wilted and the edamame is tender but firm.
What type of ginger should I use?
Use 1 teaspoon of freshly grated ginger for the best flavor.
What kind of miso is best for this recipe?
The recipe suggests using 4-6 tablespoons of dark miso for a rich, savory flavor.
How do I incorporate the miso into the soup?
Blend the miso with 1 cup of warm water until dissolved, then stir it into the pot over low heat.
Why should I reduce the heat before adding miso?
Miso should be added over low heat to preserve its delicate flavor and beneficial nutrients.
Can I adjust the amount of miso?
Yes, you can adjust the amount to your taste, adding more if you prefer a richer flavor profile.
What is the purpose of toasted sesame oil in this recipe?
A 1/4 teaspoon of toasted sesame oil is drizzled in at the end to add a fragrant, nutty finish.
Is tamari soy sauce required?
Tamari soy sauce is optional and can be added to taste for an extra layer of savory depth.
What are the garnishing instructions?
Serve the soup hot and garnish with the reserved green parts of the sliced scallions.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses plant-based ingredients like miso, vegetables, and edamame.
How many ingredients are in this recipe?
There are 11 ingredients total, including the optional tamari soy sauce.
Can I use frozen spinach instead of fresh?
While fresh baby spinach is recommended for texture, frozen spinach can be used if thawed and drained well first.
Is this soup considered healthy?
Yes, it is packed with nutrients from the spinach, edamame, and mushrooms, and uses healthy fats like canola and sesame oil.
What is the total preparation time for the vegetables?
Preparation involves soaking noodles for 20 minutes and roughly 5-10 minutes of chopping and cleaning.
Can I substitute canola oil with another oil?
Yes, you can use other neutral oils like grapeseed or vegetable oil for sautéing.
What does the umami flavor come from?
The umami flavor primarily comes from the dark miso and the sautéed mushrooms.
What makes this a quick weeknight dinner?
The active cooking time is very short, with most steps taking only a few minutes once the ingredients are prepped.
Can I store leftovers of this soup?
Yes, though the noodles may continue to absorb liquid; it is best served fresh but can be refrigerated and reheated gently.