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In a large, deep skillet, bring broth and ginger to a simmer over medium high heat; simmer for 2 minutes.
Remove skillet from heat and whisk in miso.
Return to heat, add rice, edamame and pineapple, toss gently and cook until liquid is absorbed and rice is hot throughout, 3 to 5 minutes more.
Stir in cilantro and serve.