Ingredient trends in the restaurant world find their way into the Tasting Table Test Kitchen on a daily basis. Kimchi, Chartreuse, Brussels sprouts and quick pickles are but a few we’ve seen of late. We’ve fallen hard for smoke recently, so for a creamy edamame soup, senior food editor Raquel Pelzel seasons flash-seared oyster mushrooms with smoked salt, adding an elbow of savory smokiness. This is a simple, full-flavored soup that hits all the right spots. Click here for the recipe.