Step 1

Coat the bottom of a large pot with the oil and place it over medium heat.

Step 2

When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes, flipping once, until browned.

Step 3

Push the mushrooms to the side of the pot and add the white parts of the scallions, garlic, and ginger. Cook everything for about 1 minute, until very fragrant.

Step 4

Stir in the water and napa cabbage. Bring the water to a boil, lower the heat, and simmer the soup for about 10 minutes, stirring occasionally, until the mushrooms are tender and the cabbage is completely wilted.

Step 5

While the soup simmers, cook the noodles according to their package directions. Drain them into a colander when done.

Step 6

After the soup has simmered for 10 minutes, remove the pot from heat. Ladle a bit of the liquid into a small bowl or container and add the miso paste. Stir to dissolve the miso.

Step 7

Pour the miso mixture into the soup and stir in the soy sauce, sriracha sauce, and sesame oil, followed by the cooked noodles and edamame.

Step 8

Taste-test the soup and adjust any seasonings to your liking.

Step 9

Ladle the soup into bowls and top with the green parts of your scallions and sesame seeds. Serve.