My only mistake was using canned chicken stock, because it was too salty. If I had the choice, I would use homemade stock -- much healthier too.
Side note: my soup was on the thick side so I made pasta to go with it, which JSB devoured and complained that I gave her too little.
Edamame (Soy Bean) Soup
Recipe from White on Rice Couple
For vegetarians, use vegetable stock. For everyone else, use bacon and stock.
- 1 T Butter
- 1 t Sesame Oil
- 2 T Shallots, finely minced
- 1/2 T Garlic (2 cloves), crushed
- 1 1/2 T Ginger (2″ knob), finely grated or crushed
- optional- 2 pieces Bacon, diced
- 1 pkg Soy Beans (16oz)
- 3 c Chicken or Vegetable Broth (add more for a lighter, more liquidy soup)
- 1 1/2 T Soy Sauce
- fresh cracked pepper and thinly sliced green onion for finish & garnish
- On medium heat, melt butter with sesame oil in a sauce pan. (If using bacon, omit the butter and fry the bacon and sesame oil till the fat is rendered) Add shallots, garlic and ginger. Sauté until lightly golden and fragrant.
- Add soy beans, broth and soy sauce. Cover and simmer for 20 minutes or until soy beans are tender (how fast or slow you simmer will affect the thickness of the soup. It is always a good idea to have extra broth in case you boil off too much liquid.)
- Put everything into a blender and puree until smooth. Return to sauce pan to keep warm. Serve with fresh cracked pepper on top of each bowl and the thinly sliced green onion. Add a light stream of sesame oil or a touch of sour cream or creme fraiche for extra tastiness.
- If the soup is too thick for you, add more broth until it reaches your desired consistency.