Asian Ginger Miso Soup with Frozen Edamame
Equipment
- Large Pot
- Whisk
- Ladle
Ingredients
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 cups frozen shelled edamame
- 1 cup frozen spinach
- 3 green onions, thinly sliced
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Ladle about half a cup of the hot broth into a small bowl, add the miso paste, and whisk until smooth. Return the miso mixture to the pot and stir to combine.
- Add the frozen edamame and frozen spinach directly to the simmering broth. Cook for 5 to 7 minutes until the edamame is heated through and the spinach has thawed.
- Ladle the soup into bowls and top each serving with sliced green onions.
Notes
Stir the miso in off the heat or at a very low simmer so it stays creamy instead of turning grainy. If you want a heartier version, add a handful of cooked rice noodles right before serving. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Whisk, Ladle
Cuisine: Asian
Equipment: Large Pot, Whisk, Ladle