Edamame Soup with Smoky Mushrooms
Ingredients
- 4 cups water
- One 3-inch piece kombu (japanese kelp)
- One 2-inch piece fresh ginger, scraped and sliced into ½-inch-thick coins
- 2 garlic cloves, smashed
- 1 pound frozen edamame (shelled green soybeans)
- 2 teaspoons kosher salt
- 2 teaspoons grapeseed oil
- 8 ounces oyster mushrooms (or cremini mushrooms), ends trimmed
- Smoked salt
- 2 lemon wedges
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