Miso Fish and Rice Stick Soup

Ingredients

• 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 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

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