Updated: 03/03/2017 9:54 AM | Print Story |  Email

Edamame Eats

Edamame, might just be a fancy word for boiled green soybeans but the high protein appetizer you see at a lot of sushi bars can be used in a variety of simple recipe and it's an easier way to eat soy if you're unfamiliar with tofu.

Chef Robin Asbell wrote a whole book of blender recipes -- including one on how to make homemade edamame hummus.


Miso Soup with Edamame
Serves 8

3 ounces kombu (kelp)
3 quarts spring water
4 large dried shiitake mushrooms
coffee filter or cheesecloth
3/4 cup white miso, or more
1 carrot, julienned
2 cups snow peas, trimmed
10 ounces shelled edamame, thawed
1 1/2 cups baby spinach
4 scallion, slivered

Don't wash kombu- the white dusting of sea salt is part of the seasoning. Put kombu, mushrooms and water in a medium saucepan and set heat to medium-low. Heat for about 10 minutes, just to the boiling point. Remove from heat and remove kombu, let mushrooms steep. Strain the broth into a soup pot and either chop or discard kombu and mushrooms.

For soup, heat stock over medium- low flame. Add carrots, snow peas and edamame and simmer for 3 minutes, then stir in spinach, simmer just to wilt, 2-3 minutes. Ladle a bit of hot stock into a small bowl and mix well with miso. Stir miso into soup, take off the heat. Serve with scallions on each serving.


Edamame Hummus
Serves 4

1/4 cup water
1/2 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
1 clove garlic, smashed
1/2 pound frozen shelled edamame, about 1 1/2 cups
1/2 cup tahini
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

In a Vitamix, combine the water, lemon juice and zest, then add garlic and edamame. Secrure the lid and start on low, then gradually increase the speed. Use the tamper and  Add the tahini and process again to mix, adding water if needed to puree smoothly. Blend in the salt and olive oil. If the mixture seems too thick, drizzle in water with the machine running. Transfer to a bowl or storage tub and sprinkle with parsley.


Three Bean Salad with Edamame
Makes 4 cups

1/2 cup balsamic vinegar
1 sprig fresh rosemary
2 tablespoons honey
1 clove garlic, pressed
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 cups green beans (6 ounces), chopped and steamed
1 1/2 cups edamame, thawed
1 can black beans, drained
1/4 cup red onion, minced
1/4 cup chopped parsley

In a small pot, heat the vinegar, rosemary, honey and garlic to melt the honey. Take off the heat and whisk in the olive oil, salt and pepper.

In a large bowl, combine the beans, red onion and parsley. Pour the warm dressing over the beans, toss to coat. Refrigerate until time to serve.


Saffron Rice with Edamame
Makes 4 cups

10 ounces edamame, thawed
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 large lemon
1 medium red bell pepper, seeded and chopped
1/2 teaspoon saffron
1 teaspoon salt, to taste
1 teaspoon cracked black pepper
1 cup basmati rice, rinsed
2 cups vegetable stock
1 can artichoke bottom, trimmed

1. In a large heavy bottomed 4 quart pot or dutch oven, Heat olive oil over medium high heat and saute onion. Stir until the onion is soft and clear. Add everything but the stock and artichoke bottoms and saute until vegetables are softened slightly. Add the artichokes.

2. Add the stock and bring to a boil, covered. Reduce heat to the lowest simmer and leave covered for 20 minutes, then check to see if all the liquid is absorbed. If not, cook for 5 minutes longer. Turn off heat and let stand for at least 10 minutes. Serve hot.