Miso Vegetable Hot Pot

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2 oz. rice vermicelli

1 8-oz. pkg. tempeh, cubed

2 green onions, white parts whole, green parts thinly sliced

1 Tbs. peanut oil

1 16-oz. pkg. frozen stir-fry vegetables with baby corn

1 1/2 cups frozen edamame, optional

2 Tbs. plus 2 tsp. dark miso

1/2 tsp. dark sesame oil

low-sodium tamari or soy sauce, optional

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