Miso Noodle Soup with Edamame

Miso Noodle Soup with Edamame Recipe - Vegetarian Japanese Cuisine

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Miso Noodle Soup with Edamame is a comforting and nutritious dish that is perfect for a cozy night in. This recipe combines the umami-rich flavors of miso with the freshness of edamame and the earthiness of mushrooms to create a delicious and satisfying soup.

History

Miso soup is a traditional Japanese dish that has been enjoyed for centuries. It is typically made with a combination of miso paste, dashi broth, and various ingredients such as tofu, seaweed, and vegetables. This recipe puts a twist on the classic miso soup by adding noodles and edamame for a heartier and more filling meal.

Ingredients

57 g of bean thread noodles
85 g of fresh shiitake or button mushrooms
2 tsp of canola oil
3 thinly sliced scallions, including both white and green parts
1 small carrot, halved lengthwise and thinly sliced diagonally
170 g (or 1 cup) of frozen shelled edamame
142 g of baby spinach
1 tsp of grated fresh ginger
4 to 6 tbsp of dark miso
0.25 tsp of toasted sesame oil
tamari soy sauce (optional)

How to prepare

Place noodles in a bowl, ensuring they are covered with water, and set aside.
Trim mushrooms and remove any dirt by wiping them with a damp cloth.
Remove stems and finely chop them.
Thinly slice the mushroom caps and set them aside.
Heat oil in a soup pot.
Add scallion whites, mushrooms, and carrot to the pot.
Cook over medium-high heat, stirring frequently, until mushrooms begin to soften (approximately 2 minutes).
Pour 5 cups of water into the pot and bring it to a boil.
Add edamame to the pot and cook for 4 minutes.
Drain the noodles and add them to the pot along with spinach and ginger.
Reduce the heat to medium-low and cook until the edamame are tender but still firm (around 1 minute more).
Stir in scallion greens.
In a separate bowl, blend 4 tbsp of miso with 1 cup of warm water using a fork.
Reduce the heat to low and gradually stir the miso mixture into the soup.
Add more miso for a stronger flavor, if desired.
Season with sesame oil and tamari according to taste.
Serve the soup hot.

Variations

Add tofu or chicken for extra protein.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.
Add a splash of rice vinegar or lime juice for a tangy twist.

Cooking Tips & Tricks

Be sure to use dark miso for this recipe, as it has a richer and more intense flavor compared to white miso.

- Feel free to customize this recipe by adding your favorite vegetables or protein sources, such as tofu or chicken.

- To make this soup gluten-free, use tamari instead of soy sauce.

- Adjust the amount of miso paste to suit your taste preferences - start with 4 tablespoons and add more if desired.

Serving Suggestions

Serve this Miso Noodle Soup with Edamame with a side of steamed rice or a fresh salad for a complete and filling meal. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.

Cooking Techniques

Be sure to cook the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.

- Adjust the cooking time for the edamame and spinach to ensure they are cooked to your desired level of tenderness.

Ingredient Substitutions

Use any type of noodles you prefer, such as rice noodles or udon noodles.

- Substitute the edamame with peas or green beans if desired.

- Use vegetable broth instead of water for a richer flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve this Miso Noodle Soup with Edamame in individual bowls and garnish with a drizzle of sesame oil, sliced green onions, and a sprinkle of sesame seeds for a beautiful and appetizing presentation.

Pairing Recommendations

Pair this soup with a side of steamed rice or a fresh cucumber salad for a well-rounded and satisfying meal. For a complete Japanese-inspired dinner, serve with sushi rolls or tempura vegetables.

Storage and Reheating Instructions

Store any leftovers of this Miso Noodle Soup with Edamame in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 31g

- Dietary Fiber: 6g

- Sugars: 4g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 70% DV

- Vitamin C: 30% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This Miso Noodle Soup with Edamame is a well-balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a nutritious and satisfying option for a quick and easy dinner.

Summary

Miso Noodle Soup with Edamame is a delicious and nutritious dish that is perfect for a quick and easy dinner. This recipe is packed with flavor and wholesome ingredients, making it a satisfying and comforting meal for any night of the week. Enjoy the umami-rich flavors of miso, the freshness of edamame, and the heartiness of mushrooms in this flavorful and satisfying soup.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Miso Noodle Soup with Edamame. It was a warm summer day and I had just returned from a trip to Japan, where I had indulged in the most delicious and comforting noodle soups I had ever tasted.

As I unpacked my bags, I found a small handwritten note tucked away in a corner of my suitcase. It was from a kind elderly woman I had met in a small village outside of Kyoto. She had invited me into her home and taught me the art of making traditional Japanese dishes.

Among the many recipes she shared with me, the one for Miso Noodle Soup with Edamame stood out the most. It was a simple yet flavorful dish that captured the essence of Japanese cuisine perfectly. The combination of umami-rich miso broth, chewy noodles, and tender edamame beans was a culinary masterpiece.

I remember the elderly woman patiently guiding me through each step of the recipe, from boiling the noodles to simmering the broth with miso paste and soy sauce. She emphasized the importance of using fresh ingredients and taking the time to savor each bite.

As I cooked the dish for the first time in my own kitchen, I felt a sense of pride and accomplishment. The aroma of the simmering broth filled the air, transporting me back to that quaint little kitchen in Japan. I could almost hear the gentle hum of the elderly woman's voice as she shared her culinary wisdom with me.

Over the years, I have made Miso Noodle Soup with Edamame countless times, each batch bringing back fond memories of my time in Japan. I have shared the recipe with friends and family, passing on the tradition of Japanese cooking that was graciously taught to me.

As I sit down to enjoy a steaming bowl of Miso Noodle Soup with Edamame, I am filled with gratitude for the experiences and people that have shaped my passion for food. Each spoonful is a reminder of the kindness and generosity of the elderly woman who shared her knowledge with me so many years ago.

In a world where recipes are often passed down through generations, I am grateful to have learned this one from a stranger in a faraway land. It has become a staple in my kitchen, a reminder of the power of food to connect us across cultures and generations.

As I finish the last spoonful of soup, I can't help but smile at the thought of the elderly woman in Japan, knowing that her legacy lives on in each bowl of Miso Noodle Soup with Edamame that I make. And I am grateful for the journey that led me to discover this simple yet profound recipe that has become a cherished part of my culinary repertoire.