Asian vegetables are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow.
Cooking Light JANUARY 2003
Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.
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