Edamame Recipes








Edamame Dip

12 ounces (approx. 2 cups) edamame - shelled, cooked and cooled
1/4 cup diced white onion
1/2 cup fresh cilantro - tightly packed fresh cilantro into cup
1 garlic clove - sliced
1/4 cup freshly squeezed lemon juice
1 tablespoon miso - brown
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoon olive oil

How to make Edamame Dip:

  1. Place the cooked edamame, onion, cilantro, garlic, lemon juice, brown miso, salt, red chili paste and black pepper into a food processor bowl.
  2. Process for 15 seconds.
  3. Scrape down the sides of the processor bowl and process another 15 to 20 seconds.
  4. With the processor running, slowly drizzle in the olive oil. When all the oil is added, stop the processor.
  5. Scrape down the processor bowl and process another 5 to 10 seconds.
  6. Taste and adjust seasoning, as desired.
  7. Serve edamame dip with chips or crackers.
  8. Edamame dip can be stored in an airtight container for up to 5 days.

Cooking Edamame

1 pound edamame - fresh or frozen in or out of pod
1/4 cup water

kosher salt - optional

How to Cook Edamame:

  1. Place water and edamame into a large microwave-safe bowl.
  2. Microwave on high for about 4 to 6 minutes.
  3. Drain excess water and serve as is or salted.

Yield: 4 servings


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