This is delicious, healthy Edamame Soup creamy and rich, with a refreshing and bright flavor. From the stove to the table, it only takes 30 minutes, and to make several cups of food or a few hearty bowls for the main course.
Puréed soups are easy and fun to make, and once you learn the technique, you can make them with any vegetable you like.
You can also blend pureed soups as much or as little as you like, making them anywhere from chunky to silky smooth. This Edamame Soup is smooth, with added crunch from a few edamame garnishes.
Protein-packed and very tasty, it’s great for making a lot at once because it freezes beautifully, so you can really make it last.
Ingredient Notes
- edamame – If you can, buy shelled edamame for this recipe, as it will save you a lot of time. Trader Joe’s usually carries them this way (in the produce section of the store), and you’ll often find them in Asian markets. And you should be able to find them in their pods in most markets. (Usually in the freezer section.)
- shallots – Shallots are slightly smaller and milder than red onions, and they are a good substitute if you don’t have shallots.
- Jasmine rice – Rice is used to thicken the sauce. It makes it heartier and creamier. Substitute: Basmati.
- fresh mint – Pick my perky bunches with bright green leaves.
- light vegetable soup – Always try to use stocks with no or low salt, so that you can better control the final amount of salt in the recipe. You can replace it with chicken stock for a stronger flavor, or water for a lighter vibe
- mirin – Mirin is a sweet rice wine, and you should find it in any Asian market and usually in large grocery stores. Substitutes: sake, apple juice and rice vinegar.
- I am willow – Low-sodium is good, and if you want the sauce to be gluten-free, use gluten-free Tamari soy sauce.
- heavy cream – The cream is optional. To keep the soup vegan, skip it. It adds a little richness at the end.
- chili oil – A drizzle of chichi oil on each soup is good and adds a little heat.
- Togarashi – Togarashi is a Japanese spice blend that usually includes red chilies, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, ginger, and poppy seeds. A sprinkling on top of each soup is good and adds heat and texture.
- Kosher salt – If you use table salt, use half the amount listed.
- neutral oil – Avocado or vegetable.
* Did you know that? * Edamame has the highest amount of protein of any vegetable?
How to make it
– Place a large pot over medium-low heat, coat with oil, and then add the shallots and rice. Cook until the shallots are soft and lightly golden, and the rice is starting to brown – about 5 minutes.
– Add the edamame and mint to the pot and stir to combine. Then add the vegetable stock, mirin and soy sauce. Bring to a boil, reduce the heat to low, cover the pot, and simmer for 15 minutes.
– Due to the volume of the soup, the cleaning should be done in three batches in the blender. Use a large ladle to add about ⅓ of the soup to a high-powered blender and purée until smooth.
– Pour each cleaned portion into a large bowl as you go. Repeat two more times, then pour all the clarified juice into the pot. Add salt and a pinch of green pepper. And to make it a little thicker, add heavy cream (if you want).
– If you are serving individually, dress each dish with a few damame beans, a drizzle of chili oil, and a sprinkling of Togarashi. You can also serve beans, oil, and Togarashi on the side as options.
Variations
- Spicy version. Instead of just using togarashi and chili oil as a garnish, you can also mix it into the sauce for flavor. Or you can increase the heat with Sambal Oelek chili paste to taste.
- Add some herbs. In addition to mint, edamame is also delicious with basil and dill – you can use a combination of all three, or one of them.
- Make with green peas. When cleaned, edamame is reminiscent of green peas, which is also pleasant with fresh mint. You can follow the same recipe using peas (or a mixture of peas and edamame).
- Some vegetables. For added variety, if you like, you can substitute 2 cups or so of edamame for 2 whole cups of spinach or kale.
Giving Advice
Advancement and Maintenance
Refrigerator. This soup can be stored for up to four days in an airtight container in the refrigerator. Turn the stove back on to medium-low heat.
Freezer. You can freeze the juice in an airtight container for up to six weeks. Refrigerate overnight and then heat over medium-low heat on the stove.
Pro Tip: If after you save the sauce, or even after it is made, if it is thicker than you would like, just add more vegetables to the desired consistency.
More Must-Try Puréed Soups
I hope you love my Edamame Soup as much as my family and I do!
Edamame Soup
This delicious, healthy Edamame Soup is creamy and rich, with a refreshing and bright flavor. From the stove to the table, it only takes 30 minutes, and to make several cups of food or a few hearty bowls for the main course.
Ingredients
- avocado oil (or other neutral oil) for the pot
- 3 small shallots (¼ pound) edited, slightly cut
- 3 spoons Jasmine uncooked rice
- ⅓ packed cup fresh mint leaves washed, dried
- 2 pound shelled edamame melted or dry
- 6 cups light vegetable soup no salt or low-sodium
- 2 spoons mirin
- 2 spoons I am willow probably low sodium
- 1 teaspoon Kosher salt use half the amount if you use table salt
- freshly ground pepper
- 3 spoons heavy cream optional
- chili oil for garnish optional
- Togarashi decoration optional
Instructions
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Sauté. Place a large pot over medium-low heat, coat with oil, and then add the shallots and rice. Cook until the shallots are soft and lightly golden, and the rice is starting to brown – about 5 minutes.
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Add about ½ cup of edamame and set aside to prepare.Simmer. Add the edamame and mint to the pot and stir to combine. Then add the vegetable stock, mirin and soy sauce. Bring to a boil, reduce the heat to low, cover the pot, and simmer for 15 minutes.
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Blend. Due to the volume of the soup, the cleaning should be done in three batches in the blender. Use a large ladle to add about ⅓ of the soup to a high-powered blender and purée until smooth. Pour this into a large bowl. Repeat two more times, then pour all the clarified juice into the pot. Add salt and a pinch of green pepper. (And season again to taste if needed.) To make it a little thicker, add heavy cream.
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Serve and garnish. If you are serving individually, dress each dish with a few damame beans, a drizzle of chili oil, and a sprinkling of Togarashi. You can also serve beans, oil, and Togarashi on the side as options.
TIPS
Nutritional information is calculated automatically, so it should only be used as an estimate.
FOOD IS BUILDING
Calories: 310kcal | Carbohydrates: 34g | Proteins: 16g | Oil: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 1710mg | Potassium: 753mg | Fiber: 7g | Sugar: 9g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 138mg | Cast iron 4mg
