Edamame Dip

To tie to the Japanese theme, Minoo made an Edamame Dip at the South Arm Community Kitchen.  Edamame beans are soybean that can be eaten fresh. The preparation for edamame is usually boiled in salted water or steamed.


Edamame is rich in carbohydrates, protein, dietary fiber, omega fatty acidas and micronutrients like folic acid, manganese and vitamin K.


  • 12 ounces shelled, edamame, about 2 cups
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 2 teaspoons salt
  • 1 teaspoon red chili paste
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups sour cream


Source: Minoo

Prep time: 20 minutes;  Yield 3 cups


Edamame-Dip-2-300x200Bring a pot of water to a boil. Cook the edamame as per package instruction.
Edamame-Dip-10-200x300Strain and rinse the edamame under cold running water to cool them down.
Edamame-Dip-3-300x200Place the onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into a food processor.
Edamame-Dip-11-200x300Add the cooled edamame.
Edamame-Dip-13-200x300Process for 15 seconds. Stop to scrape down the sides of the bowl and add the sour cream and process for another 15 to 20 seconds.
Edamame-Dip-12-200x300With the processor running, slowly drizzle in the olive oil. Once all the olive oil has been added, stop, scrape down the bowl and then process for 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.

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