Edamame Soup Recipes

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PORK EDAMAME SOUP



Pork Edamame Soup image

My husband grew up in a traditional Asian household and gives this soup high marks for authentic taste. I think the Asian hot chili sauce is what makes the dish, but any type of hot sauce would give it a delicious kick! -Kari Sue, Bend, Oregon

Provided by Taste of Home

Categories     Lunch

Time 4h35m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 14

4 teaspoons canola oil
2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
2 medium carrots, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced fresh gingerroot
2 teaspoons Sriracha chili sauce
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen shelled edamame, thawed
1 package (3 ounces) ramen noodles
Thinly sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown pork in batches. Remove to a 5-qt. slow cooker. Stir in the next nine ingredients., Cook, covered, on low until meat and vegetables are tender, 4-5 hours. Stir in edamame. Break up noodles slightly; stir into soup, discarding or saving seasoning packet for another use. Cook, covered, on low until noodles are al dente, 10-15 minutes., Serve immediately. If desired, top with green onions.

Nutrition Facts : Calories 455 calories, Fat 23g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1134mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 36g protein.

EDAMAME SOUP WITH MUSHROOMS AND SPINACH



Edamame Soup with Mushrooms and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

2 tablespoons vegetable oil
4 scallions, white and green parts separated, chopped
2 cloves garlic, minced
1 pound frozen shelled edamame (about 3 cups)
1 russet potato, peeled and diced (about 9 ounces)
Kosher salt
4 ounces shiitake mushrooms, thinly sliced
1/2 cup cubed black forest ham (about 2 1/2 ounces), optional
2 cups baby spinach
1 to 2 tablespoons rice wine vinegar
Freshly ground pepper
Sriracha or other hot sauce, for serving

Steps:

  • 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
  • 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
  • 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

EDAMAME SOUP



Edamame Soup image

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts...

Provided by blucoat

Categories     Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g frozen shelled edamame, defrosted
1 quart vegetable stock
2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional)
salt & freshly ground black pepper

Steps:

  • In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
  • Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
  • Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.

EDAMAME AND SAUTEED VEGETABLE SOUP



Edamame and Sauteed Vegetable Soup image

Categories     Soup/Stew     Bean     Mushroom     Onion     Pasta     Tomato     Appetizer     Sauté     Bell Pepper     Carrot     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
3 large plum tomatoes, quartered
4 ounces crimini mushrooms, quartered
1 large onion, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 carrot, peeled, slice
1 garlic clove, chopped
6 cups (or more) canned vegetable broth
3 large fresh Italian parsley sprigs
3/4 teaspoon dried thyme
1/2 cup small elbow macaroni
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
  • Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
  • Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.

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