I was initially inspired by Andrea Nguyen's recipe for Silken Tofu and Edamame Soup:
http://www.seriouseats.com/2012/04/andrea-nguyens-silken-tofu-and-edamame-soup.html
I wasn't about to deal with miso and dashi so I used chicken stop. Also, I didn't have tofu, but initially made a version that at least had swollen rice. The result was thick and...well, thick.
I decided to start from scratch and go for simple: chicken stock and edamame. If you've got good stock like I do, then the result is fantastic.
Ingredients
- 2 cups chicken stock
- 1/4" ginger, thinly sliced
- 1 clove garlic, crushed
- 1 cup edamame beans, fresh or thawed
- cilantro and black pepper for garnish
Directions
Bring chicken stock, ginger, and garlic to a bowl, and then lower to simmer and cook for 15 minutes. Remove the ginger and add the edamame. Cook for another 5 minutes.
Puree using a blender.
Ladle into serving dishes. Top with fresh cracked pepper and finely chopped cilantro.
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