Name: Soya bean and asparagus soup with mizuna pesto
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 650 gram fresh soya beans, shelled; 20 gram butter; 2 teaspoon soya bean oil; 1 medium brown onion (150g), chopped finely; 1 (150g) stalk celery, chopped finely; 1 bay leaf; 1 large potato (300g), chopped finely; 1 litre (4 cups) secondary dashi; 2 tablespoon mirin; 170 gram asparagus, chopped coarsely; 30 gram mizuna leaves; 2 tablespoon japanese parsley (mitsuba), coarsely chopped; 2 tablespoon slivered almonds, roasted; 2 tablespoon soya bean oil; 1 tablespoon parmesan cheese, finely grated; 1 clove garlic; lemon rind, finely chopped

Ingredients

650 gram fresh soya beans, shelled

20 gram butter

2 teaspoon soya bean oil

1 medium brown onion (150g), chopped finely

1 (150g) stalk celery, chopped finely

1 bay leaf

1 large potato (300g), chopped finely

1 litre (4 cups) secondary dashi

2 tablespoon mirin

170 gram asparagus, chopped coarsely

30 gram mizuna leaves

2 tablespoon japanese parsley (mitsuba), coarsely chopped

2 tablespoon slivered almonds, roasted

2 tablespoon soya bean oil

1 tablespoon parmesan cheese, finely grated

1 clove garlic

lemon rind, finely chopped

Method

1.Drop beans into large saucepan of boiling water, return to the boil, drain. When beans are cool enough to handle, discard outer shells. Reserve ¼ cup beans for serving.

2.Heat butter and oil in medium saucepan, cook onion, celery and leaf, stirring, until onion softens. Add potato, dashi and mirin, bring to the boil. Reduce heat, simmer, uncovered, 10 minutes. Add beans and asparagus, simmer, uncovered, about 5 minutes, or until tender. Discard leaf.

3.Stand soup 10 minutes then blend or process soup until smooth, strain through a fine sieve into large bowl.

4.Meanwhile, make mizuna pesto. Blend or process ingredients until smooth.

5.Serve soup topped with pesto and reserved beans.

You can use frozen soya beans, available from Asian groceries, in this recipe if fresh are hard to find. You could also use the same quantity of fresh broad beans or 2 cups of frozen broad beans instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

About your privacy