1.Drop beans into large saucepan of boiling water, return to the boil, drain. When beans are cool enough to handle, discard outer shells. Reserve ¼ cup beans for serving.
2.Heat butter and oil in medium saucepan, cook onion, celery and leaf, stirring, until onion softens. Add potato, dashi and mirin, bring to the boil. Reduce heat, simmer, uncovered, 10 minutes. Add beans and asparagus, simmer, uncovered, about 5 minutes, or until tender. Discard leaf.
3.Stand soup 10 minutes then blend or process soup until smooth, strain through a fine sieve into large bowl.
4.Meanwhile, make mizuna pesto. Blend or process ingredients until smooth.
5.Serve soup topped with pesto and reserved beans.
You can use frozen soya beans, available from Asian groceries, in this recipe if fresh are hard to find. You could also use the same quantity of fresh broad beans or 2 cups of frozen broad beans instead.
Note
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