Trim the root and ends of your spring onions before cutting them into 4-5cm segments. Cut the spring onion segments in half lengthwise and then cut those halves down the middle again to create long quarters.
Peel and cut your carrot into thin strips that are about the length of your spring onion pieces but thinner.
Cut your mushrooms in half before finely slicing them.
Heat place your butter into a large saucepan and heat on a medium high heat until it is bubbling. Add in the spring onions and saute, stirring occasionally, until they are wilted and lightly browned.
Next add in your carrot and mushrooms. Cook through while stirring regularly for about 2 minutes.
Add your ginger, garlic, and hot sauce to the pan. Heat for a few seconds while you mix them through your vegetables.
Reduce the heat to low. Add the water, crushed stock cubes, edamame beans and noodles.
Allow the soup to simmer for 3 minutes or until the noodles are just cooked through.
Ladle your soup into bowls and serve warm.
