Created by ImPat on November 13, 2018
Step 1: Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.
Step 2: Meanwhile, shell the edamame pods and remove the beans and set aside.
Step 3: Transfer 1 cup of hot stock mixture to a heat-proof jug and stir in miso paste until smooth.
Step 4: Add carrot, broccoli and beans to soup and simmer for 2 minutes and then stir in miso mixture and cabbage and simmer for a further 2 to 3 minutes, or until vegetables are tender.
Step 5: Serve soup sprinkled with onions and serve soy separately, and add to your taste.