This year was my first year to buy and experiment with cooking edamame (in Chinese: 毛豆), and we love it! We can buy it already shelled at the local market, it’s high in protein, and the flavor is great! Tonight I experimented with making an edamame soup, and Austin said it was one of the best things he’s had in a long time (and that was after having soft pretzels with cheese dip last night!). We’re definitely keeping this recipe to make again!
2 Tablespoons + 1 Tablespoon oil (divided)
1 cup onion wedges
3 cloves of garlic, minced
2 stalks of celery, cut into 1″ pieces
4 cups of water
2 Tablespoons chicken broth granules
4 cups shelled edamame
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups sliced mushrooms
about 3/4 cup milk or chicken broth
Directions and Notes
1. In a heavy-bottomed pot, heat 2 Tablespoons of the oil. Add the onion, garlic, and celery and saute for about 5 minutes until fragrant. If it seems too dry any time, add a Tablespoon or two of water to prevent burning.
2. Add the water, chicken granules, edamame, salt, and pepper, and boil for about 10 minutes until the edamame is tender. Turn off heat and set aside.
3. In a separate pan, heat the remaining Tablespoon of oil, and saute the sliced mushrooms until tender.
4. When the water/ edamame mixture is cool enough to be added to a blender, blend it until smooth.