Edamame Soup With a Twist |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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:
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.
|
|