Hello, This is Anthemum of Mimi’s Kitchen.
This is the first time in a week.
Actually, we have made various preparations…
From this time, I will introduce a video with
a slightly different taste.
There are two main things to arrange.
I’m not used to YouTube and filming until now,
I’ve been groping for everything…
But from this time, imagine the daily dining table.
I will deliver table coordination with the theme of
Specifically, I would like to introduce
a number of dishes that meet a certain theme each time.
With the tableware that We had collected as a hobby―
Utilizing the knowledge of table setting
that I have learned as a hobby―
If you can enjoy your daily meal with
just a little effort―
With all our heart.
Another big change is that we are starting to challenge ASMR!
I’m not very familiar with sound and equipment,
and this is the area of Crysan,
I was surprised that the sound I heard through headphones
for the first time was so clear and realistic.
The sound you hear at your ear is quite powerful.
We’ve just started, and We want to improve it
in various ways, so We’d be happy if you could tell us
Today’s Japanese-style cream soup using seasonal edamame.
The irregular expressions were charming and
caught my eye at the greengrocer.
（Let me introduce the theme later.）
To be honest, it takes patience to remove each skin from each pod.
But the mouth feel is smooth with this effort.
The taste of edamame spreads in the mouth.
This time the main dish has a strong habit.
So healthy cream of edamame soup goes well with that dish.
Add a spoonful of miso to make it mellow―
Miso loses its enzyme when boiled, moreover the flavor is lost.
So please care of stop the fire just before boiling.
And for finishing, add accents with olive oil, dill and pink pepper―
The hot summer begins.
I hope you will heal your tired body with the gentle taste
of edamame and tofu.
Freshly made soup.
Please enjoy your meal while warm―
- 200g edamame（about 100g only beans）
- 1/4 onion
- 50g potato
- 100g soft tofu
- 2 tbsp miso
- 300ml water
- 200ml milk
- 1 tbsp olive oil
- pinch of salt
- 10g butter
- olive oil
- pink pepper
1 Boil edamame.
Bring the plenty of water to a boil and add 1 tbsp of salt (not included).
Lightly wash the edamame, salt it with 1 teaspoon of salt (onot included), put it in hot water and boil for about 5 minutes.
After 5 minutes, raise to a colander to remove heat.
2 Slice each onion and potato into thin slices.
3 Once the edamame has cooled, remove the pods and thin skin.
＊It takes a lot of work to remove each thin skin, but by making this preparation, the texture is smooth and not need to strain.
4 Put olive oil in a pan and heat on low heat.
Add the onion slices and stir fry them slowly until they become soft.
Add potatoes and edamame and stir-fry until the potatoes are transparent.
Add water and simmer until soft enough to crush potatoes.
When the potatoes are soft, turn off the heat.
5 Put (4) in a mixer, add tofu and miso and stir.
When it’s smooth, put it back in the pan, add milk and warm until just before boiling.
Adjust the taste with salt, turn off the heat, add butter and melt with the remaining heat.
＊Butter gives flavor, thickness and luster.
6 Pour the soup into a container, sprinkle a little olive oil, dill, and hand-crushed pink pepper.