Edamame and Egg Soup Recipe

Name: Edamame and Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; ⅛ cup shelled frozen edamame; 1 scallion; 1 tablespoon grapeseed oil; ⅓ cup yellow onion; ⅔ cup napa cabbage; 3 cups dashi stock; ½ teaspoon sake; ½ teaspoon sea salt; black pepper; ½ teaspoon soy sauce

Servings: persons

2 eggs
⅛ cup shelled frozen edamame
1 scallion
1 tablespoon grapeseed oil
⅓ cup yellow onion
⅔ cup napa cabbage
3 cups dashi stock
½ teaspoon sake
½ teaspoon sea salt
black pepper
½ teaspoon soy sauce

1
Cut scallion into 1/2 inch sticks, keeping green and white portions separate.
2
Finely chop onion and napa.
3
Whisk 2 eggs together thoroughly.
4
Put a wok or pan over high heat, swish 1/2 tbs.
5
grapeseed oil around the wok.
6
Add the eggs.
7
When it is no longer runny in the center flip it over for a few seconds.
8
Transfer to a plate.
9
Add the rest of the oil to the wok.
10
Add yellow onion and napa, stir-fry for approximately 2 minutes.
11
Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper.
12
Bring to a boil, then reduce heat and simmer for 3 minutes.
13
Tear the egg into bitesized pieces.
14
Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok.
15
Simmer for 2 minutes.
16
Garnish with remaining scallion tops.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, ⅛ cup shelled frozen edamame, 1 scallion, 1 tablespoon grapeseed oil, and more.

Yes, Edamame and Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edamame and Egg Soup

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