Considering Adding Edamame in Your Diet?

Chew on this:

10 Ways to Enjoy Edamame

Edamame may be delicious steamed in the pod with a dash of salt. But don’t stop there! Get cooking with these 10 quick ways to enjoy edamame:

  1. Dip it: Purée shelled edamame beans with an equal amount of thawed frozen green peas and add a little fresh shallot and garlic. Add in a bit of salt and pepper to taste and fold in some chopped fresh parsley. Serve with whole-grain crackers or pita.
  2. Enrich your rice: Sauté shelled edamame in a little olive oil with chili powder and cumin; add to cooked rice along with sliced green onions, fresh cilantro, and a dash of lime juice. 
  3. Add protein to salads: Fold shelled edamame beans into grain or potato salad, or add into a green vegetable salad. If you’re looking for a fun, new, delicious salad, click here for our Greek Edamame Salad Recipe!
  4. Warm it: Toss fresh or frozen edamame beans into soups, chilis and stews during the last few minutes of cooking for a boost of plant protein. 
  5. Make Guacamole: Mash shelled edamame beans in with avocado, lime, onion, garlic, and cilantro to enhance the nutrition profile of guacamole.
  6. Enhance Stir Fries: Toss fresh or frozen edamame beans into your wok or sauté pan during the last few minutes of cooking for added nutrition. Try our Soba Noodle Stir-Fry Recipe here.
  7. Process into Pesto: Purée edamame beans into your favorite pesto recipe for a protein-packed pasta topping or sandwich spread.
  8. Include in Mexican Dishes: Replace some or all beans in burritos, tacos, or casseroles with shelled edamame. 
  9. Roast It: Combine 6 oz. of shelled edamame in a bowl with 1 tablespoon of olive oil, 1 tablespoon of soy sauce and ¼ teaspoon each of cumin, smoked paprika and ginger. Spread the beans on a lined sheet pan and roast in a preheated oven (475°F) for 20 minutes, turning halfway through. Allow to cool, season with salt and pepper and enjoy!
  10. Enjoy as an Appetizer: In a medium bowl toss 1½ cups of unshelled, heated edamame with 1 tablespoon of rice wine vinegar and a shake of sea salt until coated. Serve warm or refrigerate until ready to eat. 

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