This recipe makes purees a bit more fun by adding in some matcha powder, however if you don’t have any to hand, it’s still worth making without. The edamame and tofu provide a good source of plant based protein and it’ll feel like you’re getting some of your greens in without compromising on space with the addition of the baby spinach.
- Prep: 10 Minutes
- Portions: Makes 4x 1/4 cup serves
Ingredients:
- 1/2 cup shelled, frozen edamame beans
- 1/2 cup boiling water
- 1 tsp miso paste
- 1 tsp matcha powder
- 100g tofu
- 1 tsp toasted sesame oil
- 1 tsp soy sauce or tamari
- 1 handful baby spinach leaves
- 1 small bunch fresh coriander (leaves and stalks)
- 1 thumb fresh ginger, skin removed and chopped into chunks
Method:
- Bring a small saucepan of water to boil
- Once boiling, add the edamame beans and cook for 4 minutes
- Whilst the edamame beans are cooking, mix the miso paste into the boiling water to form a stock, set aside to cool
- Once the edamame beans are cooked, drain and rinse them under cold water to cool
- Add the edamame beans, stock and remaining ingredients into a blender or food processor and blitz until smooth
