Edamame Soup

5 from 3 votes

This delicious, healthy Edamame Soup is creamy and rich, with a flavor that's refreshing and bright. From stove to table, it takes just 30 minutes, and makes several cups for an appetizer or a few hearty bowls for a main course.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Asian

Keyword: comforting soup recipes, healthy soup recipes

Servings: bowls

Calories: 310kcal

Author: Valentina K. Wein

Equipment

Ingredients

avocado oil (or other neutral oil) for the pot
3 small shallots about ¼ pound, peeled, roughly chopped
3 tablespoons uncooked Jasmine rice
⅓ packed cup fresh mint leaves washed, dried
2 pounds shelled edamame thawed if frozen
6 cups light vegetable stock unsalted or low-sodium
2 tablespoons mirin
2 tablespoons soy sauce preferably low-sodium; use gluten-free soy sauce or Tamari for a gluten-free soup
1 teaspoon Kosher salt use half the amount if you use table salt
freshly ground black pepper
3 tablespoons heavy cream optional
chili oil for garnish optional
Togarashi for garnish optional

Instructions

Sauté. Place a large soup pot over medium-low heat, coat it with the oil, and add the shallots and rice. Cook just until the shallots are soft and slightly golden, and the rice is beginning to brown - about 5 minutes.
Simmer. Set aside about ½ cup of the edamame for garnish. Add the remaining edamame and the mint to the pot and stir to blend. Then add the vegetable stock, mirin and soy sauce. Bring to a boil, then reduce the heat to lowest setting, cover the pot, and simmer for 15 minutes.
Blend. For this amount of soup, puréeing should be done in 3 batches in a blender. Use a large ladle to add about ⅓ of the soup to a powerful blender and purée until smooth. Pour this into a large bowl. Repeat twice more, and then pour all of the puréed soup back into the pot. Add the salt and a few turns of freshly ground black pepper. (And season again to taste if necessary.)
For a slightly richer consistency, add the heavy cream.
Serve and garnish. If you're serving individually, garnish each bowl with a few whole edamame beans, a drizzle of chili oil, and a sprinkle of Togarashi. You can also serve the beans, oil, and Togarashi on the side as options.

Notes

Swaps: red onion for the shallots, Basmati for the Jasmine rice, and sake, apple juice or rice vinegar for the mirin.

Gluten-free or vegan: use gluten-free soy sauce or Tamari, and skip the heavy cream.

Stock: use chicken stock for a more robust flavor, or water for a lighter vibe.

Spicy version: mix Togarashi and chili oil into the soup to taste, or add Sambal Oelek chili paste.

Storage: refrigerate in an airtight container for up to 4 days, or freeze for about 6 weeks. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat. Add more stock if it's thicker than you'd like.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition