Woody loves edamame, so when I came across this recipe, I knew I had to try it for him. Also, I have plenty of kombu now that I bought it for Agedashi Tofu purposes. I also tried adding some bonito flakes, like I do with the AT, but I think that was going too far – it got really fishy tasting. Next time I probably wouldn’t do that. Also, a lot of the moisture boiled off in the process and the soup wasn’t very soupy. I had to add water to the blender to get it to work, and even then it still wasn’t very soupy. I realize now that I also forgot to add the lemon juice, which might have helped considerably. Woody seemed to enjoy it though, so I considered it a win.
- 4 cups water
- One 3-inch piece kombu (Japanese kelp)
- One 2-inch piece fresh ginger, scraped and sliced into ½-inch-thick coins
- 2 garlic cloves, smashed
- 1 pound frozen edamame (shelled green soybeans)
- 2 teaspoons kosher salt
- 2 teaspoons grapeseed oil
- 8 ounces oyster mushrooms (or cremini mushrooms), ends trimmed
- Smoked salt [I don’t have this frou-frou item, I didn’t worry about it]
- 2 lemon wedges
- Bring the water, kombu, ginger and garlic to a gentle simmer in a medium saucepan over medium heat. Simmer for 30 minutes, then use a slotted spoon to remove the kombu, ginger and garlic.
- Add the frozen edamame to the broth and gently simmer over medium heat for 30 minutes. Cool for 10 minutes, then transfer to a blender and purée until smooth (purée in batches if necessary). Return the puréed soup to the saucepan and season with the kosher salt.
- Heat a medium skillet over high heat for 1½ minutes. Add the grapeseed oil and mushrooms. Quickly shake the skillet to coat the mushrooms with oil, then let the mushrooms brown, without moving them, for about 2 minutes. Shake the pan and cook until the mushrooms are tender, about 1 minute longer.
- Turn the mushrooms out onto a plate and season with the smoked salt. Warm the soup over medium heat, stirring often, then divide among bowls. Squeeze a few drops of lemon juice over each serving, top with smoky mushrooms and serve.
Finished soup (not very soupy):