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Lunch recipe · from the recipe book

Miso Mushroom and Edamame Bean Soup with Ginger

A savory, gingery miso broth full of meaty browned mushrooms, tender white beans, sweet edamame, soft rice and silky bok choy.

Miso Mushroom and Edamame Bean Soup with Ginger

Ingredients

  • 2¾ tsp8 gSesame seeds
  • 1 tbsp14 gToasted sesame oil
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 4 medium60 gGreen onionsthinly sliced, white and green parts kept separate
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 medium120 gCarrotsthinly sliced
  • 4 cups880 gVegetable broth
  • 2 cups480 gWater
  • ⅔ cup120 gLong-grain white rice, dryrinsed
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1⅔ cups200 gShelled edamame, frozen
  • 3½ cups shredded250 gBok choychopped
  • 2½ tbsp40 gMiso paste
  • 2⅛ tsp10 gLow-sodium soy sauce

Steps

  1. Prepare the vegetables before you start cooking: slice the mushrooms and carrot, slice the green onion keeping the whites and greens apart, mince the garlic, grate the ginger, chop the bok choy and rinse the rice.
  2. Toast the sesame seeds in a dry large pot over medium heat, stirring, until golden, about 3 minutes. Tip them into a small bowl and set aside for the garnish.
  3. Heat the sesame oil in the same pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
  4. Add the green onion whites, garlic and ginger and cook until fragrant, about 1 minute.
  5. Add the carrot, vegetable broth, water and rice. Bring to a boil, then lower the heat and simmer, stirring now and then, for 12 minutes.
  6. Stir in the great northern beans and edamame and simmer 5 minutes, until the rice is tender.
  7. Add the bok choy and cook 2 to 3 minutes until the stems are just tender. Remove the pot from the heat.
  8. Put the miso paste in a small bowl and whisk in a ladle of the hot broth until smooth. Stir the thinned miso paste and the soy sauce into the soup; do not boil it again.
  9. Ladle the soup into bowls and top with the green onion greens and the toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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