Miso, Fish and Rice Stick Soup

Ingredients: 1 cup frozen shelled edamame,1 cup frozen shelled edamame,2 cups fish stock or water,½ cup fresh bean sprouts, well rinsed,2 tablespoons fresh cilantro leaves,1 lime, cut into 6 wedges,1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips),1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips),1 packet (½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips,¼ cup red miso,2 tablespoons sake (rice wine),2 tablespoons sake (rice wine),2 tablespoons sake (rice wine),2 tablespoons chopped scallions, white and greens parts (about 2 scallions),2 teaspoons gluten-free soy sauce,6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip),¼ teaspoon freshly ground white pepper
Instructions:

1. Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil.
2. Add the miso, sake, soy sauce, and white pepper. Reduce the heat to a simmer and stir.
3. Pour the rice sticks into a large mixing bowl.
4. Pour in enough very hot water to cover and set aside until they are pliable.
5. Drain. If you are using udon or soba noodles, prepare according to the package directions and drain. Set aside the noodles until you are ready to add them to the soup.
6. Add the edamame to the soup pot and return to a simmer.
7. Add the softened noodles and simmer for 2 minutes longer.
8. Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.
9. Serve hot in individual bowls. Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.

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