MISO STOCK SOUP WITH EDAMAME, CORN & BROCCOLI
There are many ways to prepare Miso Soup. Here is a basic recipe using NFCA frozen veggies.
5 tbsp. miso
1 medium portobella mushroom
3-4 scallions, ¼ inch slices
1 tbsp. fresh ginger root, minced
1 pkg (10 oz) frozen edamame
½ pkg frozen corn
½ pkg frozen broccoli
4 cups water
Boil edamame shells in a saucepan with a teaspoon of salt and enough water to cover for 8 minutes. Drain and shell, keeping the edamame beans.
In a saucepan, add miso, mushrooms, ½ of the scallions, ginger, and water and bring to a boil. Simmer for 8 minutes.
Add corn, broccoli, and edamame to miso broth. Bring back to a boil, simmer for approx. 2 more minutes.
Serve with garnish of remain scallions.