Soup Recipes

Soups EDAMAME HOT POT

16 oz. bag of Seapoint Farms Shelled Edamame
4 cups water
1 Tablespoon fresh minced Ginger
3 Tablespoons light miso dissolved in 1 cup hot water
¼ teaspoon sesame oil
Chili oil to taste
4 ounces of udon noodles or soba noodles

In a large pot, bring 4 cups of water to boil. Add the ginger and dissolved miso and return to boil. Add noodles and boil for additional 3 minutes. Add sesame and chili oils and edamame. Bring back to a boil for 5 more minutes. Serve hot pot in large, deep bowls. ENJOY!

MISO NOODLE SOUP with EDAMAME

3 ounces bean thread noodles
3 ounces fresh shiitake or 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
16 oz. bag Seapoint farms Shelled Edamame
8 ounces baby spinach
1 teaspoon grated fresh ginger
6 tablespoons dark miso
1/2 teaspoon toasted sesame oil
Tamari soy sauce, optional

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. ENJOY!