3-1/3 tblsp mirin
4 cups water
2 tblsp natural sea salt
3 cups edamame
3/4 cup katsuo dashi
1 tsp sugar
3-1/3 tblsp milk
pinch natural sea salt
4 sprigs chervil
In a small saucepan, boil off the alcohol content of the mirin to leave about 2 tablespoons.
Let it cool and set it aside.
Bring the water and sea salt to a boil and add soybeans for 5 minutes.
Drain and plunge into a bowl of iced water.
Let cool and dry.
Open the bean pod and remove the beans.
Puree them in a blender with the stock.
Add mirin, sugar, and milk and continue to blend.
Strain then mash any remaining bits.
Add salt as desired and serve chilled.