This is a very simple soup to make and yet it is very tasty.
I love adding some basil and lemon to make it special.
You can also enjoy it as a warm soup.
- 1½ cup boiling water
- 1½ teaspoon konbu and mushroom dashi powder
- ¼ teaspoon sea salt
- 200g (7oz) shelled frozen edamame
- frozen edamame, for garnish
1.Place the boiling water and dashi powder in a pot and boil for 2 minutes. Set aside. 2.Boil the water and add a pinch of salt, then place the edamame in the water and cook until he edamame float to the surface.
Drain and set aside (keep some for garnish).
3. Place the cooked edamame, dashi and salt in a blender and blend well.
Pour into a bowl and place it in a fridge. Tip: You can also use vegetable stock powder instead of Japanese dashi powder.
This recipe is from my first cookbook ” Cooking With Soy” Both hardcover and ebook are available There are also more exiting tofu recipes in my latest book ” Japanese superfoods” Best way of leaning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney! We offer gluten free cooking, traditional and modern Japanese cooking and more.