Edamame Soup Recipe
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.
Recipe from the Tasting Table Test Kitchen
Edamame Soup with Smoky Mushrooms
Edamame soup gets a smoky lift from seared oyster mushrooms seasoned with smoked salt.
Servings
4
Ingredients
- 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
- 2 lemon wedges
Directions
- 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.