This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty).
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces (about 2 cups) frozen shelled edamame
- 1/4 cup white, yellow or red miso paste
- 1 garlic clove, minced
- 1/2-inch piece fresh ginger, peeled and finely grated
- 2 teaspoons toasted sesame oil
- 2 to 3 tablespoons rice vinegar
- 2 scallions, thinly sliced
- 1/2 teaspoon black sesame seeds, optional
- Serving suggestions: Sesame rice crackers, sliced cucumbers, carrots and/or radishes
Instructions
- Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
- Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
- Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.
Nutrition Facts
| Sugar | 4 grams |
| Protein | 9 grams |
| Dietary Fiber | 4 grams |
| Carbohydrates | 9 grams |
| Sodium | 360 milligrams |
| Total Fat | 4 grams |
| Calories | 110 |
Reviews
I thought this was excellent. I initially left out the ginger because I thought it would be odd, but ended up adding it. You don’t really taste the ginger, but it adds a lift. I also cooked the beans in dashi, (which adds a bit more umami). Excellent alternative to hummus.
This recipe was awful. Please don’t waste your time or money (fairly pricey by the time u get the special ingredients). Truly one of the worst recipes I have tried. My husband thought so as well
Great recipe and is really good for dipping carrots, celery, cucumbers, bell peppers, and different types of crackers. Sesame crackers go really well with it. I added a bit of pink Himalayan salt while cooking the edamame, which enhanced some of the flavors. I also added one more garlic clove because I like a stronger garlic flavor. It was a huge hit at our get together!