Ingredients

1 pkg 14 oz House Premium or Organic Tofu - Soft

1 1/4 cups shelled Edamame, cooked

2 cups Kombu stock (can be substituted with vegetable stock), cooled

1/4 tsp soy sauce

1 tsp olive oil

Chives for garnish

Salt to taste

Preparation

  1. Blend Edamame in a food processor until smooth.
  2. To it, add 1/2 pkg Tofu, cooled Kombu stock, soy sauce, olive oil, salt and blend well. Pour soup into sauce pan.
  3. Dice remaining 1/2 pkg Tofu into bite-size chunks and add to soup.
  4. Cook soup over low heat for 7~8 mins or until warm. Do not bring to a boil.
  5. Serve in a bowl and garnish with chives. Serve warm.