Nourishing, warming and super easy to make, this edamame noodle soup is a perfect fix for a quick lunch or dinner. Vegan and gluten free.
Following last week’s snowmageddon, which swept across the whole of the UK, it’s finally starting to feel a little bit like spring. I must admit, I’m well and truly ready for warmer weather, spring blooms and blossoms (we have some extraordinary stunning floral showcases here Britain around this time of year) and most importantly, lighter evenings (I’m sure you can relate to this one if you’re shooting food in natural daylight, like I do!)
This week has been a real roller-coaster for me. With so many deadlines and lose ends to finish before the holiday, there has been too many 2am finishes when the recipes had to be typed, hundreds of photos edited and emails sent… Late finishes reminded me of being back at school again, when I used to stay up till really late to revise for my exams (yes, I was a real nerd back then).
I actually secretly love working in the hourly hours of the morning, mainly because it’s so quiet and tranquil in the house (as all ‘normal’ people are enjoying their sleep…) and I don’t get any daytime distractions. The flipside of it is that of course the next day I have to resort to an extra cup(s) of coffee to take me through the day!
Anyway, this time next week I’ll be having a total blast with the family in Florida, so I’m not complaining. Believe it or not, I’ve never been to the United States, so I’m really looking forward to seeing what this beautiful country has to offer.
Let’s get down to this easy edamame noodles soup then, shall we?! The recipe can’t be any more simple. It’s a great one to make when you’re short of time or if you’re not in the mood for cooking anything too complicated.
I used edamame noodles from the supermarket’s fresh section, so they only had to be cooked for a couple of minutes. You can by all means use dry noodles too – just pre-cook them before adding to the pan with vegetables.
This recipe is highly customisable – feel free to use whatever vegetables you like or have on hand.
Thank you for stopping by. I’ll see you in two weeks after I return from holiday, hopefully with a new lease of much needed energy and a fresh outlook on some trivial things.
Pin for later:
- 1 tbsp sesame oil (or olive oil)
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 1 tbsp freshly grated ginger
- ½ yellow (or red) fresh chilli, finely chopped
- 1 tsp red miso paste
- 2 green onion sprigs, thinly sliced (reserve some for garnish)
- 1 cup of mushrooms, cut in half
- 2 fresh peppers, thinly sliced
- 1 cup sugar snap peas
- ½ cup bean spouts
- 1 bok choi, sliced in half
- Edamame noodles 260g
- 1.5-2 litre vegetable stock, as needed
- Salt & pepper to taste
- Green pea shoots for garnish
1. In a big saucepan fry onions & garlic over low to medium heat with 1 tbsp sesame oil until just softened and translucent. Stir in the fresh chilli, ginger, miso paste, green onions and continue frying for around 2 minutes.
2. Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5-8 minutes until the vegetables have just softened.
3. Stir in the noodles and cook on high heat for 2 minutes. Pour in the stock (use as much or as a little depending on how dense you like you soup) & cook for a further 2 minutes.
4. Garnish with green pea shoots and sliced green onions just before serving.
* I used edamame noodles from the supermarket's fresh counter. Feel free to use dry noodles (cook them according to the packet instructions before adding to the pan).