Cover the noodles with water in a bowl and set aside.
Chop the mushrooms finely. Heat oil in a soup pot. Add the finely chopped white parts of the spring onions, mushrooms and carrots. Cook over medium-high heat for about 2 minutes. Add 5 cups of water and bring to a boil. Add edamame and cook for 4 minutes.
Drain the noodles and pour them into the pan with spinach and ginger. Reduce heat to medium-low and cook until the beans are tender but still firm. Add the green part of the spring onions.
Blend 4 tablespoons of miso in a cup of hot water. Reduce heat to low and stir the miso soup.
