Edamame Soup
6 cups reduced-sodium, fat-free chicken or vegetable broth
2 cups (about 10 ounces) frozen shelled edamame
1 cup already sliced white mushrooms, coarsely chopped
1 teaspoon bottled fresh ginger
1 tablespoon reduced-sodium soy sauce
Dash of toasted sesame oil
2 tablespoons minced fresh cilantro
Salt and black pepper, to taste
Heat broth over medium-high heat in a 3-quart or larger soup pot or saucepan. Add edamame, mushrooms, ginger, soy sauce, sesame oil and cilantro, and bring to a full boil (uncovered).
Reduce heat to medium-low and simmer 15 minutes to blend flavors. Season with salt and pepper to taste and serve immediately in shallow bowls.
Serves four.
@Recipe nutrition:Nutrition values per serving: 98 calories (26 percent from fat), 3 g fat (trace saturated), 7.5 g carbohydrates, 3 g fiber, 12 g protein, 0 cholesterol, 969 mg sodium.
Adapted from "The Everything Soup, Stew & Chili Cookbook" by Belinda Hulin (2009 Adams Media)