Edamame Soup with Mushrooms and Spinach Recipe

Name: Edamame Soup with Mushrooms and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1.
2
Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic.
3
Cook until softened, 1 minute.
4
Add 7 cups of water, the edamame, and potato; season with salt and cover.
5
Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes.
6
Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches).
7
Keep warm.
8
2.
9
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.
10
Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts.
11
Remove from the heat, season with salt and pepper.
12
3.
13
When ready to serve, gently reheat the soup and add rice wine vinegar.
14
Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl.
15
Drizzle in the hot sauce as desired.
16
Serve.
17
Calories: 310
18
Total Fat: 12 grams
19
Saturated Fat: 1 grams
20
Total Carbohydrate: 33 grams
21
Protein: 17 grams
22
Sodium: 426 milligrams
23
Cholesterol: 5 milligrams
24
Fiber: 8.5 grams

151

kcal

Calories

Fat

Carbs

Protein

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 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 scallions, white and green parts separated, chopped, 2 cloves garlic, minced, 1 pound frozen shelled edamame (about 3 cups), and more.

Yes, Edamame Soup with Mushrooms and Spinach 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 Soup with Mushrooms and Spinach

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