Quick Edamame Soup

Oh how lovely it is...

Here's the recipe:

Quick Edamame Soup for 2-3

6 1/4 Cups of Low Sodium Vegetable Broth*

1 Cup of Frozen, Organic Edamame Beans

1/3 Cup of Sliced Scallions (greens and white ends)

1 1/2 Tbsp. Garlic (chopped)

1 Tsp. Fresh, Minced Ginger (optional)

2 Small, Organic Carrots (peeled & sliced on the diagonal)

5-6 oz. Rice Noodle Pasta (1/3 a pack of Thai Kitchen Brand)

1-1 1/4 Tbsp. Low Sodium Soy Sauce

1/2-3/4 Tsp. Chile Garlic Sauce

1/4 Tsp. Toasted Sesame Oil

1/2 Tbsp. Peanut or Veg Oil for sauté

Salt to taste

Possible Toppings-cilantro, scallions, chilies, avocado, sprouts, etc...

*Please use a broth that is super low sodium-2-6% sodium is truly low!

In a large soup pot or cauldron, place the 1/2 Tbsp. of veg oil and bring it to medium heat. Once, hot, add the scallions and sauté for about a minute. Then add the garlic, ginger, & carrots and allow to sizzle for about 15-20 seconds more. Add the broth, put the top on at an angle, and bring the heat up to reach a boil. Once boiling, add the Edamame. This will cool the soup down again, so bring it back up to a boil and allow the Edamame to boil with the lid at an angle for only 2 and 1/2 minutes. Remove the lid, stir, and add the soy, chili garlic sauce, and sesame oil. Stir again and add the rice noodles. Once the rice noodles have been added, immediately move the soup from the heat and allow it to stand for about 12-14 minutes stirring from time to time (this is how the rice noodles cook-they just need super hot water, not boiling water!). Salt to taste...

Enjoy!