1 litre (4 cups) vegetable stock
3cm piece ginger, peeled, cut into thin matchsticks
150g frozen edamame soybeans in pods, thawed
¼ cup white miso paste
1 large carrot, shredded
200g broccoli, trimmed, cut into small florets
300g green cabbage, trimmed, thinly sliced
Thinly sliced green spring onions and soy sauce, to serve
Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.
Meanwhile, shell the edamame pods and remove the beans. Set aside.
Transfer 1 cup of hot stock mixture to a heat-proof jug. Stir in miso paste until smooth.
Add carrot, broccoli and beans to soup. Simmer for 2 minutes. Stir in miso mixture and cabbage. Simmer for a further 2 to 3 minutes, or until vegetables are tender.
Serve soup sprinkled with onions. Serve soy separately, and add to your taste.