Creamy broad bean soup with Japanese dashi
This soup is thick and creamy with the savoury flavour of broad beans. Low in fat and high in good-quality protein, broad beans are the ideal food to fill up on.
25 minutes118 kcal per servingIngredients
Ingredients
- 160 gbroad beans
- 10canola flowers
- 2 pieces of dried fu (Japanese wheat-gluten bread)
- carrot
- watermelon radish
- 40 ml shiro-dashi (Japanese dashi)
- 400 mlwater
- pinch of katakuriko (Japanese vegetable starch powder)
Ingredient substitutions
- fu → bread;
- watermelon radish → red turnip;
- shiro-dashi → chicken stock
Steps
STEP 1
Shell and boil the broad beans. Remove the skin once it’s cooled.
STEP 2
Parboil the canola flowers. Soak fu in warm water, then drain. Slice the carrot and watermelon radish, parboil them, and cut them into preferable shapes.
STEP 3
Put the beans from Step 1 into the blender, add shiro-dashi and water. Blend until smooth.
STEP 4
Transfer the mixture to a saucepan and turn on the heat to medium. When it comes to a simmer, turn down the heat. Add a mix of katakuriko with a small amount of water, stirring the soup with a spatula.
STEP 5
Bring the heat back up to medium, and heat the soup steadily for about 90 seconds until it thickens, then turn off the heat.
STEP 6
Pour the soup into bowls and garnish with the ingredients from Step 2.
Finer textures, healthier treats.
• Blender with Ultimate Power Blade for efficient cutting
• Best circulation for even blending
