Edamame with Stock or Soy Sauce

Edamame with Stock or Soy Sauce is a quick and delicious dish that can be enjoyed as a side or served on top of soba noodles or rice. This recipe highlights the vibrant flavors and textures of edamame, combined with aromatic ginger, scallions, and other vegetables. With the option to use either dashi or soy sauce, this dish can be customized to suit your taste preferences. Whether enjoyed warm or cold, Edamame with Stock or Soy Sauce is a delightful and nutritious addition to any meal.

MAKES: 4 servings

TIME: 15 minutes

INGREDIENTS:

• 1 tablespoon neutral oil, like grapeseed or corn
• 1 tablespoon minced fresh ginger
• 1/4 cup chopped scallion
• 1 cup dashi, stock, bean-cooking liquid, or 1/4 cup soy sauce mixed with 3/4 cup water
• 1 small carrot, julienned or finely chopped
• 1/2 cup snow peas, trimmed and julienned or finely chopped
• 2 cups shelled edamame, fresh or frozen (thawed if necessary)
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Heat the oil in a skillet over medium heat. Once hot, add the minced ginger and chopped scallion. Cook, stirring occasionally, until the scallion is soft, approximately 3 minutes.
2. Add the dashi or stock to the skillet and bring it to a steady bubble. If using soy sauce, mix it with water before adding it to the skillet.
3. Add the julienned or finely chopped carrot, snow peas, and edamame to the skillet. Sprinkle with salt and pepper. Cook until the edamame beans are tender, which can take anywhere from 5 to 15 minutes depending on their freshness. Adjust the seasoning to taste.
4. Once the edamame is cooked, taste the dish and adjust the seasoning if necessary.
5. Serve the Edamame with Stock or Soy Sauce as a delightful side dish or as a topping for soba noodles or rice. The dish can be enjoyed warm or chilled.

VARIATIONS:

• Edamame with Ponzu: Add roughly the same amount of julienned daikon as carrot and omit the snow peas. Substitute 3/4 cup of Ponzu Sauce for the dashi or stock.
• Edamame with Tofu: During the last 5 minutes of cooking, stir in 1 cup (or more) of cubed firm tofu or gently break up 8 ounces of silken tofu with a spoon. Adjust the liquid as needed.
• Edamame with Shrimp: In Step 1, stir in approximately 8 ounces of peeled shrimp along with the edamame. Cook until the shrimp are pink and opaque. Proceed with the recipe as usual.

USES:

• Enjoy Edamame with Stock or Soy Sauce as a delicious and nutritious side dish to accompany various Asian-inspired meals.
• Serve the dish on top of soba noodles or rice for a satisfying and complete meal.
• Leftovers can be refrigerated and enjoyed as a cold salad or added to other dishes like stir-fries or grain bowls for added texture and flavor.

Edamame with Stock or Soy Sauce is a quick and flavorful dish that showcases the vibrant flavors and textures of edamame. With its aromatic ginger, scallions, and tender vegetables, this dish offers a delightful combination of taste and nutrition. Whether served as a side or enjoyed on top of noodles or rice, Edamame with Stock or Soy Sauce is a versatile and satisfying addition to any meal. Feel free to explore the variations and customize the dish to suit your preferences, adding ingredients like tofu or shrimp for added protein and flavor. Enjoy this delicious dish warm or cold for a delightful and nutritious culinary experience.