How to Make Edamame

My family can get through an entire bowl of boiled edamame or steamed edamame in minutes. It is a definite family favorite. We enjoy it so much at Chinese restaurants, I just knew I had to make it at home. Once I found out how to make edamame, it frequents our table as an appetizer or side dish, pairing well with dishes like my Thai Lettuce Wraps.

What is Edamame?

Edamame is an immature soybean traditionally eaten in Asia. You will most often find them in the freezer section of the grocery store in America. Let’s talk about why I love this easy, protein-packed healthy snack as well as how to make it. A young soybean provides 14 grams of protein per one cup which makes edamame a great high-protein snack recipe.

You can also make edamame to boost protein in my Marinated Celery Salad or even a soup like Vegan Minestrone Soup. Try swapping fries with some pods next time you make Black Bean Burgers. You won’t regret it!

Ingredients to Make Edamame

This recipe is only three ingredients, two of which you probably already have on hand! Here’s what I’m putting in my dish:

• Edamame pods: Make sure you buy it in shells, not the shelled version.
• Water: Easy peasy way to boil vegetables is in water. Want to get fancy? Use vegetable broth.
• Coarse sea salt: Why coarse? It’s crunchy and adds a burst of flavor. Feel free to use whatever salt you have on hand, or check the packaging from the frozen beans as they might include a packet of coarse salt in there.

I love adding spices to pretty much everything, yet I kept this recipe simple because this is the way my family eats it, just crunchy sea salt and that’s it! If you want to go the seasoned route then read on.

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How to Boil Edamame

Step 1: Boil six cups of water and a pinch of salt in a large saucepan. Add the edamame beans and cook five minutes or until the pods are tender. The beans should be easy to release from their pods, yet don’t release them just yet!

Step 2: Drain thoroughly with a colander then place the cooked beans into a bowl.

Step 3: Top with coarse sea salt and eat once slightly cooled.

Edamame Sauces + Seasonings

As I said I do love this dish with just a bit of coarse salt yet other flavors do have their place if that’s your style. Here are a few flavoring options:

• Garlic Sesame: The easiest way to jazz up this recipe is to sauté some minced garlic then add to the boiled beans along with toasted sesame oil. It adds a deeper flavor that’s slightly nutty.
• Ginger: Fresh chopped ginger root can be added during the boiling process to flavor the beans.
• Soy Sauce: While this dish uses soybeans, you can also add soy sauce. If I’m using soy sauce or tamari, I will cut back on the amount of salt I sprinkle on.
• Sriracha: I’ll never say no to adding a bit of spicy sriracha to anything, so feel free to use it as a dipping sauce.
• Sweet Chili Sauce: You can find this in the international aisle of the grocery store, and it adds a sweet ‘n spicy taste that pairs well with this bean.

How to Eat Edamame

When eating edamame, you want to think of it like a shelled peanut. You want what’s inside, but not the shell. So once it has been cooked and salted, here’s what you’re gonna do:

1. Take the shell (pod) in between your fingers.
2. Stick it in your mouth.
3. Use your teeth to pop the beans out of the pod and into your mouth to chew on.
4. Discard the empty pods in a separate bowl.