Chili Miso Edamame

Chili Miso Edamame
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Sometimes a quick dinner is all you’re looking for and this will definately hit that spot. When it comes to winter, carbs are my go to. Bread, potatoes, pasta you name it! But sometimes I get a hankering for some greens. With COVID restaurants and dining out aren’t a very viable option and neither is getting groceries often. This is why I love frozen veggies! They come in various types, sizes and styles to choose your own adventure.

Whenever I would go out to sushi restaurants I would ALWAYS and I mean ALWAYS get edamame, it’s the perfect appetizer. The freshness of the edamame and saltiness was a great intro to dinner. I found myself craving going out and wanted that same experience at home. This is when I remembered I had 2 bags of frozen edamame in the back of my freezer from another time I wanted to cook it and didn’t get around to it.

This was the start of something beautiful. And I also quickly realized how fast you can have dinner or this as a side on the table. Minimal effort, maximum flavour.

Chili Miso Edamame

Chili Miso Edamame

cooknowcrylater
Quick veggie side dish or dinner perfect for weeknights
3.40 from 28 votes
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Main Course, Side Dish
Cuisine Japanese
Servings 2 people

Ingredients
  

  • 3 cups Frozen Edamame
  • 2 tbsp OKAZU – Chili Miso if sauce unavailable, add 1 tsp of miso paste, and 2 tbsp of hot chili oil and 1 tbsp of sesame seeds
  • 1.5 tbsp Soy Sauce Maggi sauce will do as well
  • .5 tbsp sesame for garnish
  • 1 tbsp crispy shallots

Instructions
 

  • Boil frozen edamame in water for 5 min
  • While boiling heat up 2tbsp of chili miso sauce * if not using the sauce, add miso and chili oil
  • Add dashes of soy and sesame seeds
  • When edamame is cooked, drain water and place edamame in hot pan and sauté for a couple of minutes
  • Serve hot in bowl and top with fried shallots or whatever you want that’s crispy



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