Simple shelled edamame are transformed into an umami-laced, protein-packed dip with the help of fresh herbs, garlic, and brown miso. It goes great with chips or crackers, but also makes an excellent thickener for chicken or fish stock. It even makes a delightful soup. Most Asian supermarkets and farmers' markets stock fresh edamame during the summer. If you can't find fresh, look to beans that have been blanched and frozen, either shelled or in the pod (the latter being my personal favorite).This recipe first appeared on Season 12 of Good Eats.
ACTIVE TIME: 15minutes
TOTAL TIME: 15minutes
12ouncesedamame, cooked, cooled, and shelled
1/2cupfresh cilantro or parsley
1/4cupfreshly squeezed lemon or lime juice
1tablespoonbrown miso paste
1teaspoonkosher salt, plus additional to taste
1teaspoonred chile paste
1/4teaspoonfreshly ground black pepper
Combine edamame, onion, cilantro, garlic, lemon juice, miso paste, salt, chile paste, and pepper in a food processor and process for 15 seconds. Scrape down the sides of the bowl with a rubber spatula, then process for another 15 to 20 seconds.
While the processor is running, slowly drizzle in the oil until fully integrated. Scrape down the bowl again, then process for another 5 to 10 seconds. Adjust seasoning as desired.
Serve immediately or refrigerate in an airtight container for up to 5 days.