Plenty Beans, Miso Soup with Lots of Ingredients

Generally, the season of edamame (green soybeans) is summer. However, Aomori’s edamame (“Kemame” ) is harvested in September, when the difference in temperature of morning and night becomes large. This difference in climate makes the beans delicious. Here is a recipe of edamame (Kemame) in season.

Ingredients [4 serving(s)]

  • 16 edamame in the pods (70 g)
  • 4 Ingen (green beans) (40 g)
  • 1 (150 g) potato
  • 20 g of Niboshi (small, dried fish)
  • 1 sheet of Abura-age (deep-fried sliced tofu)
  • 600 ml of water
  • 2 tbsp of Miso (fermented paste of soybeans)
  • An appropriate amount of salt (to rub edamame)


  1. Put Niboshi in water and leave it overnight to make dashi soup.
    Tips: The stomach area of Niboshi doesn’t need to remove when making the water-brewed dashi.
  2. Toss salt over edamame in a bowl and rub them with salt and rinse them with water. Cut both sides of those pods.
  3. Fold to cut the green beans into 3 cm. Peel potato and cut it into small chunks. Cut an abura-age into a rectangle.
  4. Put dashi soup and potato in a pot and heat it. When it comes to a boil, add edamame and simmer for 3 to 4 minutes. Then, add green beans and abura-age and boil for two more minutes.
  5. Turn down the heat and put Miso to adjust the taste, then ready to eat.


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