Econorm Recipe

Shiitake and Edamame Puree – Japan

1 August 2015

Shiitake & Edamame Puree - Japan


Note: Econorm is heat sensitive and foods should not be cooked/heated after it has been added.


  • 4 oz Shitake mushrooms, stems removed
  • 1 Tbsp. olive oil 12 oz.
  • (2 cups) Shelled edamame
  • ¾ – 1 cup Water
  • 1 tsp. Soy sauce, optional
  • 1 Sachet Econorm


  • Bring 6 cups of water to boil in a stockpot. Add edamame and cook for 4 minutes. Drain edamame in a colander and place them in a blender.
  • In a small sauté pan, heat oil over medium heat, add mushrooms and cook for 2-3 minutes.
  • Add the mushrooms, soy sauce and ¾ cup of water to the edamame in the blender.
  • Process until the mixture is a smooth puree. If needed, add additional water.
  • After it has cooled, add Econorm and serve.