First, boil water for noodles. In another pot, warm up miso broth. If you don't have miso broth, use vegetable broth and whisk in a tablespoon or two of miso paste.

While the water boils and broth warms, prep all the veggies. Thinly slice onions and mushrooms, then peel and grate carrots. 

Add a splash of grapeseed oil to a frying pan, and saute onions, stirring occasionally. Cook until soft (2-3 mins). If you have extra time, cook on medium low heat for 5-10 minutes, or until they start to turn golden. Then add mushrooms and a generous pinch of salt. Cook for 5-10 minutes, until juice from mushrooms has mostly evaporated. Add soy sauce, stir, and set aside. Onions should be well caramelized, and mushrooms full of flavor from the soy sauce.

Cook noodles according to package instructions. Meanwhile, reheat frozen edamame in the microwave, or by adding to the vegetable broth on the stove. 

To serve, add noodles and a couple ladles of broth to your bowl. Top with onions and mushrooms, carrots, edamame and cilantro.