When edamame grows, it becomes into soybean. However, the fruit becomes stiff and less tasty if harvested too late. Edamame farmers harvest at the perfect time (morning and evening when the temperature is cooler) and keep them fresh. Edamame is also a suitable ingredient for miso soup, as the pods seep out the bean's unique “dashi” (broth soup) and “umami” flavor. You can also add a bit of chili pepper, pepper, or sansho pepper to taste and enjoy a variety of miso soups!
Ingredients [4 serving(s)]
- 16 bunch (70g) edamame
- 4 green beans
- 1 (150g) potato
- 1-piece abura-age (deep-fried bean curd)
- 20g niboshi (dried sardiens)
- 600ml water
- 2 tbsp miso
- Put niboshi in water and leave it overnight (to prepare dashi soup using water).
- Add salt (not in quantity) into a bowl containing edamame, rub it with salt, and rinse it with water.
- Cut both sides of edamame’s pods.
- Cut green beans into 3 cm lengths. Peel potato and chop into small size. Cut abura-age into a rectangle.
- Put potatoes and dashi in the pot and heat it.
- When water reaches a boil, add edamame and simmer it for 3 to 4 minutes.
- Add green beans and aburaage, and simmer for 2 minutes.
- Turn to low heat, add miso, adjust the taste, and serve it.