Ingredients

The following ingredients have 4 Servings
  • 1L (4 cups) vegetable stock
  • 2 x 454g packets frozen edamame beans (from Asian food shops)
  • 100g unsalted butter
  • 2 tbs olive oil
  • 3 garlic cloves, sliced
  • 4 spring onions, white part finely chopped, green tops shredded
  • 100g baby spinach leaves
  • 300g silken tofu, roughly chopped
  • 200g cooked crab meat
  • 2 celery stalks, thinly sliced
  • Toasted white sesame seeds, to serve

Instruction

  • Place stock and 1 cup (250ml) water in a saucepan over medium-high heat and bring to the boil. Add edamame and cook, stirring occasionally, for 2 minutes or until thawed and softened. Remove using a slotted spoon. Cover stock and set aside. When cool enough to handle, pod the edamame, discarding pods.
  • In a separate pan, heat butter and oil over medium heat. Add garlic and white part of spring onion, and cook, stirring, for 4 minutes or until soft but not coloured. Add podded edamame (reserving 1/3 cup to serve) and spinach. Cook, stirring, for 4-5 minutes or until spinach has wilted.
  • Add tofu and reserved stock, and bring to the boil. Remove from heat, then set aside to cool slightly. Using a blender or a stick blender, whiz until smooth.
  • Transfer soup (warm or chilled) to bowls and top with crab, celery and remaining spring onion and edamame. Sprinkle with sesame seeds to serve.