Edamame And Miso Dip Recipes
EDAMAME DIP
Steps:
- Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
- Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
EDAMAME AND MISO DIP
This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty). Serve this dip as a fun, slightly exotic alternative to hummus.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
- Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
- Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.
Nutrition Facts : Calories 110, Fat 4 grams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams
EDAMAME DIP (CREAMY)
Categories Vegetable
Number Of Ingredients 5
Steps:
- Bring a large pot water to a boil, add the edamame. For the last minute of cooking, add the spinach. Drain and plunge into a ice-water bath. Press out as much of the moisture as possible. Add the cooked edamame and spinach and the oil in a food processor. Combine on a low speed until incorporated. Pour into a bowl and let cool to room temperature. Stir in the cream cheese and season to taste with the salt and pepper.
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- Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add M1nute Miso Organic and mix all together for 1 minute.
- Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately.
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- In a small skillet, gently heat the oil over medium-low heat. Add the garlic. When the garlic starts to sizzle, cook for about one minute, just until the garlic is lightly golden and fragrant. Immediately transfer the mixture to a food processor.
- Add all the remaining ingredients to the food processor, but reserve a few edamame to garnish. Purée until smooth. Add water as needed to blend the hummus and to achieve the right creamy consistency. Taste for seasoning. Serve in a small bowl, garnished with a few edamame beans and a drizzle of olive oil.
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- Combine edamame, onion, cilantro, garlic, lemon juice, miso paste, salt, chile paste, and pepper in a food processor and process for 15 seconds. Scrape down the sides of the bowl with a rubber spatula, then process for another 15 to 20 seconds.
- While the processor is running, slowly drizzle in the oil until fully integrated. Scrape down the bowl again, then process for another 5 to 10 seconds. Adjust seasoning as desired.
EDAMAME RECIPES: 11 DISHES TO FINALLY USE THAT BAG IN …
From greatist.com
- Cashew crunch salad with sesame dressing. Share on Pinterest. Photo: Pinch of Yum. Cabbage salads are tricky. The veggie produces so many shredded leaves that it feels impossible to use them all — especially when recipes call for green and purple varieties.
- Edamame, cranberry, and feta salad. Share on Pinterest. Photo: Love & Zest. Simple, savory, sweet — this salad checks all the boxes. It also makes a snazzy side dish or snack.
- Asian broccoli salad with peanut sauce. Share on Pinterest. Photo: Gimme Some Oven. Some ingredients are just made for each other — like broccoli and edamame.
- Cucumber edamame salad with ginger-soy vinaigrette. Share on Pinterest. Photo: Noble Pig. Zucchini shouldn’t have all the fun. This recipe skips the squash and opts for crunchy cucumber as its spiralized veggie of choice.
- Easy edamame dip. Share on Pinterest. Photo: Eat Drink Love. For those moments when you’re looking for a fresh dip for your pita chips, reach for frozen edamame.
- Crispy Parmesan garlic edamame. Anything with Parmesan and garlic in the title is bound to be the bomb, right? This portable snack is a snap, requiring just a quick coating of spices and cheese and a stint in the oven until the cheese is all browned and melted.
- Super greens healthy pasta salad. Share on Pinterest. Photo: Luci’s Morsels. Edamame is often used as a substitute for chickpeas, but in this recipe, they become a dream team.
- Edamame hummus. Betcha haven’t tried this hummus variety before! To balance the flavor of edamame, amp up the lemon juice and tahini for a perfect dipping sauce you’ll keep coming back to.
- Edamame falafel sandwiches. Share on Pinterest. Photo: The Foodie Physician. Here’s another fun spin on beloved Mediterranean cuisine. Edamame stands in for chickpeas to create St. Patrick’s-worthy falafels (with the help of parsley and scallions too).
- Beef and broccoli edamame stir-fry. Share on Pinterest. Photo: Zen and Spice. We have some serious beef with this recipe. Just kidding! Easy and tasty, this recipe can do no wrong.
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