Soy Soup with Silken Tofu & Edamame Beans

Preparation info
  • Serves


    • Difficulty


Appears in

By Kerstin Rodgers

Published 2015

  • About

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


  • Scant 3 cups [700 ml] unsweetened soy milk
  • 4-in [10-


In a medium saucepan over very low heat, gently warm the soy milk with the piece of kombu, then take it off the heat and leave to infuse for about 30 minutes.

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 crosswise. Add the slices to the soup and poach them over low heat for 5 to 10 minutes. Fin