Miso-Glazed Vegan Edamame

Miso-Glazed Vegan Edamame

Steamed edamame tossed in a savory-sweet miso glaze with a hit of sesame and chili.

Total 15 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Frozen edamame steams quickly, then gets coated in a glossy glaze built from white miso, maple syrup, and toasted sesame oil. It makes a fast appetizer or snack with salty-sweet depth and a little heat from chili flakes, finished with sesame seeds for crunch.

Ingredients

  • 1 pound frozen edamame, in pods
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, thinly sliced

Method

  1. Bring a 6-quart saucepan of water to a boil and add the frozen edamame pods.

  2. Boil the edamame until tender, about 5 minutes, then drain well in a colander.

  3. While the edamame cooks, whisk together the miso paste, maple syrup, sesame oil, rice vinegar, soy sauce, minced garlic, and red pepper flakes in a small bowl until smooth.

  4. Return the drained edamame to the warm saucepan over low heat and pour in the miso glaze.

  5. Toss the edamame constantly to coat evenly in the glaze, about 1 to 2 minutes, until the pods are glossy and the glaze clings to the shells.

  6. Transfer to a serving bowl and sprinkle with toasted sesame seeds and sliced scallion before serving warm.

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    Miso-Glazed Vegan Edamame

    Frozen edamame steams quickly, then gets coated in a glossy glaze built from white miso, maple syrup, and toasted sesame oil. It makes a fast appetizer or snack with salty-sweet depth and a little heat from chili flakes, finished with sesame seeds for crunch.

    15 min 4 servings 180 cal

    Ingredients

    • 1 pound frozen edamame, in pods
    • 2 tablespoons white miso paste
    • 1 tablespoon maple syrup
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon rice vinegar
    • 1 teaspoon soy sauce
    • 1 clove garlic, minced
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon toasted sesame seeds
    • 1 scallion, thinly sliced

    Method

    1. 1

      Bring a 6-quart saucepan of water to a boil and add the frozen edamame pods.

    2. 2

      Boil the edamame until tender, about 5 minutes, then drain well in a colander.

    3. 3

      While the edamame cooks, whisk together the miso paste, maple syrup, sesame oil, rice vinegar, soy sauce, minced garlic, and red pepper flakes in a small bowl until smooth.

    4. 4

      Return the drained edamame to the warm saucepan over low heat and pour in the miso glaze.

    5. 5

      Toss the edamame constantly to coat evenly in the glaze, about 1 to 2 minutes, until the pods are glossy and the glaze clings to the shells.

    6. 6

      Transfer to a serving bowl and sprinkle with toasted sesame seeds and sliced scallion before serving warm.