Best Edamame Soup With Mushrooms And Spinach Recipes

Miso Noodle Soup With Edamame image

Provided by dicentra

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

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)

Steps:

Put noodles in a bowl with water to cover, and set aside.
Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
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.
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.
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.

Nutrition Facts : Calories 306.2, Fat 10.9, SaturatedFat 1.3, Sodium 921.7, Carbohydrate 40.4, Fiber 7.4, Sugar 3.9, Protein 16

Edamame and Sauteed Vegetable Soup image

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
3 large plum tomatoes, quartered
4 ounces crimini mushrooms, quartered
1 large onion, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 carrot, peeled, slice
1 garlic clove, chopped
6 cups (or more) canned vegetable broth
3 large fresh Italian parsley sprigs
3/4 teaspoon dried thyme
1/2 cup small elbow macaroni
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1/4 cup grated Parmesan cheese

Steps:

Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.