Mushroom, Scallion, and Edamame Soup
HANDS-ON 10 MIN.
TOTAL 4 HR. 40 MIN.
Create amazing flavor with the garlic-ginger broth that simmers in the slow cooker and the meaty mushrooms added at the end of cooking. Drizzle each serving with chile oil, either spicy or mild. Edamame–soybeans that are harvested before they’ve reached maturity–are a rich source of plant-based protein.
4 cups chicken or vegetable stock1 cup water2 Tbsp. soy sauce8 garlic cloves, lightly smashed1 (2-in.) piece fresh ginger, cut lengthwise into 4 pieces1 bunch scallions, divided4 oz. whole shiitake mushrooms⅓ cup frozen shelled edamame, thawed1 small red Fresno chile, thinly sliced1 small jalapeño chile, sliced3 Tbsp. chile oil
1. Combine stock, water, and soy sauce in a 4- to 6-quart slow cooker. Add garlic, ginger, and three-fourths of the…
