2 oz. bean thread noodles
3 oz. fresh shiitake or button mushrooms
2 tsp. canola oil
3 scallions, thinly sliced with white and green parts
1 small carrot, halved lengthwise and thinly sliced on diagonal
1 cup (6 oz.) frozen shelled edamame
5 oz. baby spinach
1 tsp. grated fresh ginger
4 to 6 Tbs. dark miso
1/4 tsp. toasted sesame oil
Tamari soy sauce, optional
1. Put noodles in a bowl with water to cover, and set aside.
2. Trim mushrooms and wash, 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. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
5. 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. Add sesame oil and tamari to taste. Serve hot.