Basic Edamame

Basic Edamame

The soybean is a culinary chameleon that, due to its unique chemical attributes, has managed to work its way into our daily lives in innumerable guises, many of which are delightfully edible. Tofu, soy sauce, miso paste, soybean oil, soy crackers and even dry-roasted versions of the beans themselves.

If picked young and green, the beans are referred to as edamame.


  • 1 pound edamame (fresh or frozen (in or out of shell))
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
  1. Combine the edamame and water in a large microwave-safe bowl. Microwave on high power for 4 to 6 minutes. Drain any excess water, toss with salt to taste and serve.


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  1. 1
    Randall Clark

    I think, and I grew up working in family Italian dinner house, that every American that would incorporate soy beans into their monthly diet, say 10lbs, would not only help our farmers and the POTUS deal with the trade war, but also introduce families to a wonderful food staple. The amount of recipes calling for the soybean is extensive and they cater to both sides of the aisle. Wow, and they are delicious.

  2. 2

    What an encouraging word to support Alton Brown’s work! And I applaud you Tammy for adding real food to your school’s menu! God bless you all and both of you keep up the good work!

  3. 3
    Tammy Yoder

    Thanks Alton! I stumbled over this looking for a snack recipe to make. We recently added Edamame to our school menu. Though the soybean is nothing new to the Midwest…eating them is quite foreign to me. (I confess I think of it as animal feed and not a side dish for dinner.) I have been roasting them in the oven with a little bit of oil, salt, and garlic powder. Many of the kids have taken to them so much I had to make a second batch last time we had them on the menu. This recipe is simple enough I will not have to violate much of the “healthy initiative dietary restrictions” in preparing something tastefully edible. This recipe is an example of why I simply adore you and your work. Your recipes, techniques, and ideas transform ingredients to work the best together – not take ingredients to make something better.

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