As the weather cools why not whip up an easy winter warmer? Straight from the kitchen of Tank Restaurant & Bar, we love this Japanese influenced soup full of good stuff and not to taxing on ones culinary skills.
1 tablespoon butter
1 teaspoon sesame oil
2 tablespoon shallots, finely diced
½ tablesppon garlic (2 cloves), crushed
Optional- 2 pieces bacon, diced
1 kg pkt edamame soy bean
3 cups chicken or vegetable stock (add more for a lighter, more liquidy soup)
1 ½ tablespoon soy sauce
Fresh cracked pepper and sea salt to season
Sliced green shallot to finish
Chef's Note: For vegetarians, use vegetable stock. For everyone else, use bacon and chicken stock.
1. On a medium heat, melt butter with sesame oil in a sauce pan. (If using bacon omit the butter and fry the bacon and sesame oil till the fat is rendered) add shallots, garlic and ginger. Sauté until lightly golden and fragment.
2. Add soy beans, broths and soy sauce. Cover and simmer 20 minutes or until soy beans are tender. (It is always a good idea to have extra broth in case you boil off too much liquid.)
3. Put everything into a blender or food processor and puree until smooth. Return to sauce pan to keep warm. Serve with fresh cracked pepper and sea salt on top of each bowl and thinly sliced green shallot.
4. If the soup is too thick for you, add more broth until it reaches your desired consistency.
- Recipe courtesy of: Tank Restaurant & Bar Head Chef Tony Tierney -
Image sourced from: white on rice couple