Edamame Soup

10 1/2 ounces of fresh or frozen edamame, in their pods
3 1/3 cups of konbu stock*
1 teaspoon of salt
2 teaspoons of soy sauce
4 shiso leaves, finely shredded (If available. I began growing shiso. The seeds are not too difficult to find online.)

Boil the edamame in their pods in salted water for 10 minutes. Drain. Allow to cool, then shell the beans, remembering to remove the thin inner membrane that covers each bean.

Blend the edamame and the konbu stock in a food processor until smooth.

Pour the mixture into a saucepan, add the salt and the soy sauce, and simmer for 3 or 4 minutes.

Pour the soup into warmed individual serving bowls, and garnish with shredded shiso leaves if have them.



*Konbu Stock
(Konbu is dried seaweed. Choose konbu that is almost black in color, thick, and has a fine white powder on the surface.)

1 2/3 cups of water
1 piece of dried konbu, 4 inches square

The white powder on the surface of the dried kondu adds to the flavor, so do not wah it before use, simply wipe lightly with a damp cloth.

Place the water and the konbu in a saucepan, and let it soak for 2 or 3 hours.

Place the saucepan over medium heat. Just before the water boils, remove the konbu.

You now have konbu stock