In a saucepan, bring the broth and the shiitakes and the mushrooms to a boil.
Gradually mix the miso into the broth with a whisk. Add the Haiku Asian noodles and the edamames. Stir while cooking for 2 minutes.
Add the tofu, spinach and carrot and bring to a boil. Cook for 1 minute.
Sprinkle with green onions, coriander and enoki mushrooms.
Recipe developed by Pratico Pratiques