This is a very simple soup to make and yet it is very tasty. I love adding some basil and lemon to make it special. You can also enjoy it as a warm soup.
Ingrediants - Serves4 as appetiser/2 as entrée
1½ cup boiling water
1½ teaspoon konbu and mushroom dashi powder
¼ teaspoon sea salt
200g (7oz) shelled frozen edamame
frozen edamame, for garnish
1. Place the boiling water and dashi powder in a pot and boil for 2 minutes. Set aside.
2. Boil the water and add a pinch of salt, then place the edamame in the water and cook until the edamame float to the surface. Drain and set aside (keep some for garnish).
3. Place the cooked edamame, dashi and salt in a blender and blend well. Pour into a bowl and place it in a fridge.
Tip
You can also use vegetable stock powder instead of Japanese dashi powder.