Today’s healthy snack incorporates young soybeans, also called Edamame.  We learned in our discussion on Friday that soybeans are a good source of non-dairy calcium.  I’m not sure how long this dip would last in the fridge; it disappeared from my kitchen pretty rapidly (transported on fresh veggies and rice crackers).  If you exerted some self-control and kept it in an airtight container it would probably keep for a week.

Edamame Miso Dip
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!

9/16/2012 11:07:25 pm

Or just boil them and a little salt pop them out of there shell and into the mouth . Lived in Japan for 3 1/2 years thats the way they eat them. Yum Yum !


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