Creamy Edamame Soup, Gojiru 呉汁.
Gojiru is a traditional Japanese soup dish of soy beans.
The traditional recipe uses soaked and ground raw soy beans, but I used frozen cooked edamame for simplification in this recipe.
Edamame version is called ao-gojiru (means green gojiru).
250g Frozen edamame
500ml Kombu stock
3Tbsp Sake
1Tbsp Mirin
1/2~Tbsp Miso (I like white miso in this.)
Place the defrosted edamame and the half of kombu stock in the blender and process.
Mix the remaining kombu stock, the sake and mirin in a sauce pan, bring it boil.
Add the blended edamame, cook until hot, then turn off.
Melt in the miso, have a taste test and add salt or more miso if needed.
Serve topped with some veggies, if you like.
Traditionally fried tofu, shiitake mushrooms, daikon radish, satoimo taro are often used (precook in salted kombu stock).
Some people add veggies in the stock and cook together.
I like to top with cherry tomatoes!
Gojiru pasta is great too!
