Edamame, Tofu Soup with Leaf Mustard - 自制雪菜豆腐毛豆汤

I have developed different recipes for preserved/pickled leaf mustard (e.g. Preserved Leaf Mustard with Tofu - 雪菜豆干, Preserved/Pickled Leaf Mustard with Chicken - 雪菜鸡肉) and left with some more greens to create another dish.

One of the best ways to use preserved/pickled leaf mustard which can be pretty intense, is to combine with another ingredient which is relatively bland - and create a perfectly balanced flavorful dish. Edamame (considered immature soybeans) and tofu (processed soybeans) both considered part of the legume family, will be suitable to complement the leaf mustard.

Here in the US, edamame 毛豆/枝豆 boiled/steamed beans in pods is often an appetizer dish served in Japanese restaurants. Edamame or edamame bean is in fact immature soybeans in the pod. It has been said that the better sources of soy are when they are "whole" - the less processed, the better. So edamame or soybeans are better than tofu or soy milk though they are all generally good (provided you picked the least processed version of tofu or soy milk). Edamame is also one of the top food for preventing cancer.

Tofu and Edamame Soup with Home-Preserved (Pickled) Leaf Mustard - 自制雪菜豆腐毛豆汤
Aromatize 2 thin slices of ginger, white portions of 2 green onions in a soup pot. Then add 2 cloves garlic, bruised and 1/2 carrot sliced into matchsticks and fry briskly in the pot. After about 3 minutes, add 1/2 tomato already chopped into bite-size, and continue to saute till some juice from tomato is released. Add water to make up liquid of soup. Allow it to come to boil and then turn down heat, add 1/2 block of tofu already cubed, then add 2 handfuls of shelled edamame (thawed from frozen), and add the mustard greens last. Simmer at low-medium heat for about 8 minutes, then serve warm

This vegetarian dish can be served as soup (dunk in noodles if you wish to make a one-dish) or also as a side-dish best paired with rice or congee/porridge.

Sharing with MLLA - My Legume Love Affair hosted at Girlichef in the month of March. Also sharing this soup with Souper Sunday, and with Hearth and Soul

Tag: , ,

An Escape to Food on Facebook