Edamame soup

 

Ingredients:

Edamame 70-100g (boiled and cooked, then remove skin. The removed skin can be discarded or add to veggies stir fry)

Potato 100g - remove skin, then thin slice and small cubes

Vegan Soup base 250ml (just soak 1 small pc of Konbu Kelp together with 2 dried mushrooms in 1L water overnight, chinese mushrooms must prior rinse with corn starch and water)

Soy Milk 150ml (i use Marusan無調整豆漿）

Seaweed Powder

How to Make:

1. Cook potato to the vegan soup base and cook until soft, then add soy milk and the edamame and cook for another 1-2 min. Don't boil it! medium fire will do.

2. Add above to blender and blend till creamy. Season with salt and black pepper to your liking.

3. Pour to serving bowl and sprinkle with seaweed powder.

* if you like the soup to be more creamy, the proportion of soy milk to Vegan Soup Base can adjust by having more soy milk and less vegan soup base.

* if you like more condensed taste of edamame, you can add more edamame and less potato too.

* edamame is high in protein and very nutritious but could cause gas and bloating. So beware.

Enjoy!