Edamame Soup With a Twist

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..

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

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.