Quick Edamame Soup
1/2 tablespoon peanut or vegetable oil
1/3 cup scallions, sliced
1 1/2 tablespoons garlic, chopped
1 teaspoon minced ginger, optional
2 small carrots, peeled and sliced on the diagonal
6 1/4 cups low sodium vegetable broth
1 cup frozen edamame beans
1-1 1/4 tablespoons low sodium soy sauce
1/2-3/4 teaspoon chile garlic sauce
1/4 teaspoon toasted sesame oil
5-6 ounces rice noodle pasta (I use 1/3 package of Thai Kitchen Brand)
salt, to taste
1. In a large soup pot or cauldron, place the oil and bring it to medium heat. Once hot, add the scallions and sauté for about 1 minute. Add the garlic, ginger, and carrots and allow to sizzle for about 15-20 seconds more.
2. Add the broth, put the lid on at an angle, and bring the heat up to reach a boil. Once boiling, add the edamame. This will cool the soup down again, so bring it back up to a boil and allow the edamame to boil with the lid at an angle for only 2 1/2 minutes.
3. Remove the lid, stir, and add the soy, chili garlic sauce, and sesame oil. Stir again and add the rice noodles.
4. Once the rice noodles have been added, immediately move the soup from the heat and allow it to stand off the heat for about 12-14 minutes stirring from time to time, until tender. Taste, and adjust seasoning, if needed.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/