• If you use fresh edamame, cook the pods briefly in boiling water. • Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
