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A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu.
The delicacy of the soup is dependent on how you choose to finish it. Nguyen offers up three options: skinny strips of citrus zest that add brightness and acidity; a sprinkle of ichimi togarashi, a finely ground Japanese chile powder for heat; or an elegant edible flower petal or two if purity of flavor and beautiful presentation is what your after.
As always with our Cook the Book feature, we have five (5) copies of 'Asian Tofu' to give away.