Adapted from a recipe from the NY Times July 2009
- One 16-oz package frozen unshelled Edamame
- 2 Tablespoons Miso paste
- 2 Medium cloves garlic
- 2 Tablespoons grated fresh ginger
- 1 Tablespoon toasted sesame oil
- 3-4 Tablespoons rice vinegar
- Pinch red pepper flakes
Cook edamame in boiling water for about 4 minutes, until tender and bright green. Drain in a colander.
Place miso paste in a few tablespoons of warm water, whisk to dissolve. Put miso mixture with all other ingredients in the bowl of a food processor. Blend until smooth, add water or more rice vinegar if you want a thinner consistency.
Enjoy on fresh vegetables, crackers, or where ever else you see fit!