Edamame & Miso Dip

Appetizers, Dips & spreads, Gluten-Free, Vegan

Edamame & Miso Dip

Last time we talked, life was very hectic to say the least. While I can’t say that everything is back to normal, some things are behind us and I’m grateful for that. Jason and I moved into a new apartment, nearly double the size of our previous place. In the dead of winter, no less. Because why should moving be easy? All jokes aside, we love the new space. Settling in has been very sweet and I have not felt at home like this since leaving the parental home some 14 years ago. (Exhale).

While my blogging space isn’t exactly defined yet and creativity was a bit on the dry side this winter, I do hope to return to blogging once in awhile. When inspiration flows, you’ll hear from me.

Until next time, I hope you’re having a wonderful start to the Spring.

Edamame & Miso Dip

  • 1 pound frozen shelled edamame
  • 3 tbsp canola oil
  • 1 tbsp freshly grated ginger
  • 3 green onions, chopped
  • 2 jalapeño peppers, seeded and minced
  • 1/4 cup yellow miso
  • 1 cup water
  • A pinch of toasted sesame seeds (optional)
  • Drizzle sesame oil (optional)

Cook the edamame as per package instructions (usually boil from frozen for 5 minutes). Drain and set aside.

Heat oil in a medium skillet. Add the green onions (reserving 1 tbsp for garnish), ginger and jalapeño peppers and sauté for a few minutes until fragrant.

Place the cooked edamame, green onion mixture and miso paste in a food processor.

Edamame & Miso Dip

Process until smooth, gradually adding one cup of water.

Transfer to a serving dish. Garnish as you wish, with chopped green onions, toasted sesame seeds and / or a drizzle of sesame oil. Serve with rice crackers and freshly cut vegetables.

Serves 8-10. Recipe adapted from Food & Wine.

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