Edamame Mushroom Soup

1. 1

   Over medium-high heat, sautee veggies and ginger until they soft slightly and release their juices, about 8 minutes.

2. 2

   Add edamame and cook 1-2 minutes more.

3. 3

   Edamame should now be bright green, yet still crispy.

4. 4

   Slowly add stock, being sure to stir up the tasty brown bits.

5. 5

   Add soy sauce and sesame oi.

6. 6

   Bring to a boil, reduce, cover, & simmer 15-20 minutes.

7. 7

   If you want your shrooms to keep their shape, crispness, go for shorter cooking time.

8. 8

   Add cilantro just before serving.

9. 9

   (I don't care for this herb, so left it out).

* Per serving · 4 servings · Values may vary.

No additional tips available.