Ingredients
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2 pints 10 fl oz/6 1/3 cups (1.5 litres) Primary Konbu Dashi
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1 lb 2 oz/4 cups (500 g) shelled Edamame
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1 small Leeks
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6 tbsp White Miso
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4-5 tbsp Rice Vinegar
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Sea Salt
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To Garnish
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few drops of Tarragon Oil
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2 tbsp Tarragon
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2 tbsp Wasabi
Directions
This is a chilled, lightly tart, savoury and refreshing soup. Completely dairy free, the white miso adds umami flavour and creaminess without the lactose. I love using Primary Konbu Dashi or a good-quality vegetable stock for a vegetarian soup but you can also use Primary Dashi, which contains fish. The tarragon oil and hot wasabi peas are optional but both add layers of flavour and texture that go really well in this soup.
Steps
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1
Done
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Prepare the Primary Konbu Dashi and the Tarragon or Basil Oil, if using. |
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2
Done
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Place the edamame, leek and dashi in a pan, cover and bring to the boil over a medium heat. Simmer for about 6 minutes or until the edamame and leek are soft and tender. Transfer to a food processor, add the white miso and blend until completely smooth. Let it cool down. |
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3
Done
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Transfer the soup to a sealable container and refrigerate for a few hours along with the 4 serving bowls. |
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4
Done
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Add the rice or white wine vinegar and mix well into the cold soup. Check for seasoning and adjust this to your taste by adding some sea salt or a little more white miso for creaminess. |
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5
Done
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Just before serving, divide the soup between the chilled bowls, garnish with the chopped tarragon or micro basil, the crushed wasabi hot green peas and a few drops of the Tarragon or Basil Oil, if using. Serve immediately. |
