COPYCAT SOBA NOODLE BOWL WITH EDAMAME

Edamame
Frozen – bring a pot of water to a boil and add the edamame. Boil for 5 minutes then drain in a colander and rinse with cold water until cool. Remove the beans from the pods. You may have some left over. If you do, lightly salt and eat as a snack.
Bring the six cups of water to a boil in a medium sauce pan and add the 3 teaspoon vinegar, ½ tps harissa or cayenne, ½ teaspoon paprika, 3 teaspoon chili powder, 2 teaspoon sea salt, and 1 tablespoon nutritional yeast and stir well. Reduce the heat to a simmer.
Heat a large skillet on medium high heat and add the 2 teaspoon of oil. When the oil’s hot add the onions, mushrooms, and carrots and sauté for 5 to 7 minutes, stirring occasionally. Add the kale and a pinch of salt and pepper, cook until the kale begins to wilt. Add the spinach and time and saute until the spinach begins to wilt. Turn off the heat.
Increase the heat and bring the broth back to a boil and add the soba noodles. Boil the noodles for three minutes or until tender. When the noodles are done, remove from the heat. and put a ½ cup of the broth into a small bowl. Add the 3 tablespoon of red miso to the ½ cup of reserved broth and whisk until it's fully incorporated. You shouldn't see any lumps. Pour the miso mixture back into the pot of broth and noodles and stir well.
Put the vegetables in a deep bowl and pour the noodles and broth over the vegetables. Add the edamame, cilantro, and a bit of fresh squeezed lime juice. Enjoy!