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Quick-Cooked Edamame in 15 Minutes – vegetarian recipe
Stav Kogan

Quick-Cooked Edamame in 15 Minutes

In just 15 minutes, create a vibrant, flavor-packed edamame dish with a simple, savory broth. It's incredibly versatile—serve it warm over rice, toss it with soba noodles, or enjoy it chilled as a protein-packed side.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15 ml) neutral oil (like grapeseed or corn)
  • 1 tbsp (15 g / 0.53 oz) fresh ginger, peeled and minced
  • 1/4 cup (25 g / 0.88 oz) scallions, chopped
  • 1 cup (240 ml) Kombu Dashi or vegetable stock
  • 1 small carrot, julienned or finely chopped
  • 1/2 cup (60 g / 2.12 oz) snow peas, trimmed and julienned
  • 2 cups (300 g / 10.6 oz) edamame, fresh or thawed frozen
  • Salt and freshly ground black pepper to taste
  • Tips & Variations
  • Try a Green Tea Infusion: Substitute the dashi with 1 cup (240 ml) of freshly brewed, not-too-strong green tea and swap the scallions for 5-6 chopped shiso leaves for a delicate, aromatic flavor.
  • Go for a Citrus Zing: Use 3/4 cup (960 ml) of ponzu sauce instead of the dashi. The bright yuzu flavor is fantastic! Consider swapping the snow peas for an equal amount of julienned daikon radish to complement the citrus.

Method
 

  1. Place a skillet over medium heat and add the oil.
  2. Once hot, add the minced ginger and chopped scallion.
  3. Sauté, stirring occasionally, for about 3 minutes until the scallion is soft and fragrant.
  4. Pour in the dashi or stock and bring the liquid to a steady bubble.
  5. Add the julienned carrot, snow peas, and edamame to the skillet.
  6. Season with a pinch of salt and a few grinds of black pepper.
  7. Continue to cook, stirring gently, until all the vegetables are tender-crisp, about 5 to 7 minutes.
  8. Taste and adjust the seasoning if needed.
  9. Serve immediately over rice or noodles, or allow to cool.
  10. Add a Taste of the Sea: For an umami-rich twist, replace the carrot and snow peas with 1/2 ounce (about 1/3 cup / 720 ml) of hijiki. Simply soak the hijiki in cold water for 10 minutes, drain, and add it with the edamame.
  11. Bring the Heat: Replace the dashi with 3/4 cup (960 ml) of vegetarian fish sauce.
  12. Sauté 1-2 minced Thai chiles with the ginger, and finish the dish with a sprinkle of chopped fresh Thai basil and roasted peanuts.

Nutrition

Calories: 185kcalCarbohydrates: 16gProtein: 12gFat: 8g

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