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Total Time
25mins
Prep 10 mins
Cook 15 mins

Now that I'm seeing shelled edamame (healthy blanched soybeans) frozen in bags at the store, this soup is easy and quick to make. I used jarred fresh ginger, because I was out of the regular ginger. Other vegetables could be added, but this is the basic redipe. The Asian flavors make this a winner, and even people like me who aren't as health-conscious as they should be should like it..

Ingredients Nutrition

Directions

  1. Heat broth over medium heat in a 3-qt. or larger soup pot. Add edamame, mushrooms, ginger, soy sauce, a dash of sesame oil, and cilantro.
  2. Bring to a full boil, uncovered. Reduce heat to medium-low and simmer 15 minutes to blend flavors.
  3. Season with salt and pepper to taste and serve immediately.
Most Helpful

5 5

Thanks so much for sharing this. I usually eat shelled edmame by just throwing in the microwave with a little water and eat them au natural, ha, ha, ha. This soup is a much tastier way!!!!! I am so glad I found it. Thanks again, Mareesme.

5 5

I've been making this for some time now. However, I do substitue Thai Basil for the Ciltrano and use fresh ginger whenever possible.