Soya soup with silken tofu & edamame beans

Soya soup with silken tofu & edamame beans

By
From
V is for Vegan
Serves
4

A subtle, refreshing and delicate soup. Very clean and fresh tasting.

Ingredients

Quantity Ingredient
700ml unsweetened soya milk
10 cm piece kombu
1 heaped tablespoon white miso
2 teaspoons yuzu paste
2 teaspoons light soy sauce
400 g block silken tofu, drained
75g edamame beans, podded
sea salt
japanese nanami togarashi, to garnish

Method

  1. In a medium saucepan over a very low heat, gently warm the soya milk with the piece of kombu, then take it off the heat and leave to infuse for about 30 minutes.
  2. Return the pan to the heat and add the miso, yuzu paste and soy sauce. Cut the block of tofu into quarters, then cut each quarter in half crossways. Add the slices to the soup and poach them over a low heat for 5–10 minutes. Finally, add the edamame beans, reserving a handful to serve. Season with salt to taste.
  3. Ladle the soup into 4 bowls, with 2 slices of silken tofu in the middle. Fish out the piece of kombu and discard. Sprinkle a few edamame beans on top of the soup and sprinkle with the nanami togarashi.
Tags:
Vegan
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