the thin chef

Miso-Edamame Dip

I remember the first time I had edamame…I was at Fuji Sushi in Winter Park with my best friend Lainie and her mom, Becky. Becky ordered edamame for the table, and I after one bite, I was hooked. The fuzzy little pods covered in flakes of sea salt gave way to smooth, chewy, chartreuse-colored beans, and they seemed so exotic and interesting. These days, I see edamame all over the place, not just in sushi restaurants, but also on menus in upscale bars and cafes.

Nutty-tasting and healthful, edamame is such a versatile vegetable. It’s great tossed into stir fries, cooked into succotash, or just eaten from the pod as a snack. Lately, my favorite way to eat the little green soybeans is in this simple, six-ingredient dip. It’s great with corn chips, pita bread, cucumber slices, or slathered onto a hunk of crusty bread as a sort of East-meets-West bruschetta. It requires no cooking, and comes together in a snap, which is practically a requirement in my kitchen during these steamy August days.

Miso-Edamame Dip
Makes about 2 cups

If you’ve never used miso (fermented soy bean paste) before, it’s a versatile and delicious ingredient to have on hand. I get it at an Asian-foods market, but I’ve seen it at Whole Foods and other health food stores. It keeps for a long time in the fridge, and it adds a subtle salty-nuttiness to everything it touches, which I just love. Cilantro-haters, take note: you can sub mint or parsley. It will change the flavor slightly, but it’ll still be delicious.

2 cups frozen shelled edamame, completely thawed (almost 1 full 16-ounce bag)
4 green onions, sliced
1/4 to 1/2 cup cilantro leaves
1/4 cup lime juice
2 heaping tablespoons white miso paste
1/4 cup peanut or vegetable oil

Combine all ingredients except oil in a food processor. Pulse until very finely chopped, scraping down the sides of the bowl every few pulses. With the processor running, slowly drizzle in oil, processing until the dip is well combined and creamy-looking, scraping the sides of the bowl as needed.

This entry was posted on Tuesday, August 3rd, 2010 at 11:46 am and is filed under Asian, basic techniques, do-ahead, healthy, quick and easy, side dish, vegetables, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

 

10 Responses to “Miso-Edamame Dip”

  1. Sweetheart Says:

    First of all, this dip sounds amazing. I am thinking I might make it to go with the seared tuna I’m serving this week? Second of all, I feel really cool you mentioned my mom and I. It’s funny you remember that as the first time you ate edamame…I have NO CLUE when I first ate edamame. I do, however, remember eating some seaweed thing — hashiki or something? (Obviously the spelling of that word is way wrong) — for the first time with your family at the little restaurant on park ave. Those were the days! Now you just need to pay tribute to panera bread… IC Mochas and asian sesame chicken salad. Remember how I ALWAYS ordered that? I wish I had an IC Mocha right now. Third of all, I think you should create a recipe with bacon. Center cut bacon to be specific. I am obsessed with it at the moment…no, not healthy…but quite incredible for 30-40 calories per slice. Yum.

  2. whitney Says:

    it looks delicious! is there a way to make this without a food processor?

  3. thin chef Says:

    Whitney, you might be able to get away with a blender, but you’d need to add something like chicken broth to help it get moving in the blender, so the dip might be a good bit thinner. Still would be good, I bet. Let me know if you try it!

  4. joudie's Mood Food Says:

    This looks sooooo interetsting. I have never thought of serving edamame like this before. very clever and i am sure very very tasty!

  5. Elizabeth Says:

    Oooo, I love the combo of Miso, Cilantro and edamame! Complex yet vibrant and refreshing, this looks like something I might have to make for an upcoming party being hosted at my house! Yum!

  6. Rob Says:

    I think I might add some wasabi in there…either way it sounds VERY good!

  7. thin chef Says:

    Perfect suggestion…will have to try that!

  8. Dale Sellman Says:

    Do you use cooked, frozen edamame of raw, frozen??
    I want to try it. I prepare guacamole a lot for my family and friends and will try this out on them.
    Thanks,

  9. thin chef Says:

    Hey Dale, I used frozen, but thawed edamame. I just leave the bag in my fridge overnight, or pop the little beans in a glass bowl in the microwave for a few minutes.

  10. claire Says:

    Yowza. I stumbled upon this recipe looking for a way to use up the miso paste I had nearing expiration in my fridge – go me…the result is absolutely delicious. I have made edamame dips before but your ratio of cilantro + lime + miso is by far the best I’ve tasted. It will be made again — thank you for posting!

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