Fiery Edamame with Garlic Miso


A popular starter at Japanese restaurants, edamame (immature soybeans in the pod) are also a great snack and drinking companion. In the United States, edamame can be found fresh at greenmarkets in the fall, but they are also available frozen year-round. In this recipe, the beans are tossed in a spicy miso sauce, which adds complexity to the naturally sweet and briny flavor of edamame.


1 pound frozen edamame in their pods

2 tablespoons vegetable oil

4 garlic cloves, minced

4 tablespoons chili sauce, such as sambal (see page 52)

2 tablespoons red or white miso paste

Prepare the edamame according to the package instructions, or until just steamed through. Transfer the cooked edamame to a serving bowl.

In a small skillet, heat the vegetable oil over high heat. Add the garlic and chili sauce to the hot oil, and cook until combined and fragrant, 30 seconds. Add the miso and mix together for another minute.

Remove the skillet from the heat and pour the spicy miso mixture over the edamame. Toss to coat, and serve immediately.

Note: In lieu of potato chips and other starchy, fatty foods, lots of Asian snacks are made with nutrient- packed beans like edamame, nuts, seeds, dried seaweed, and even dried meats and seafood (dried squid is very popular).