Edamame soup

Photo©MAK

12 oz frozen edamame beans • 3½ cups konbu stock • 1 teaspoon salt • 2 teaspoons soy sauce • shredded nori, optional • Boil the edamame beans in salted water for 5-10 minutes, then drain and cool with cold water • Blend the edamame and konbu stock in a food processor until smooth; in batches unless you have a processor with a BIG container• Pour the mixture into a saucepan, add soy sauce and simmer for ~4 minutes • Pour the soup into serving bowls and garnish with shredded nori • いただきます

Adapted from "The Enlightened Kitchen: Fresh Vegetable Dishesfrom the Temples of Japan" by Mari Fujii