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..
- 6 cups reduced-sodium fat-free chcken broth or 6 cups vegetable broth
- 2 cups frozen shelled edamame
- 1 cup coarsely chopped mushroom
- 1 teaspoon bottled fresh ginger
- 1 tablespoon reduced sodium soy sauce
- 1 dash toasted sesame oil
- 2 tablespoons cilantro, minced
- salt and pepper
- 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.
- Bring to a full boil, uncovered. Reduce heat to medium-low and simmer 15 minutes to blend flavors.
- Season with salt and pepper to taste and serve immediately.
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.
I've been making this for some time now. However, I do substitue Thai Basil for the Ciltrano and use fresh ginger whenever possible.