Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets and is naturally gluten free and perfect for those that follow a vegetarian or vegan diet as it’s loaded with protein.
I don’t remember the exact first time that I tried edamame, but it was within the last few years. It’s on just about every menu nowadays as an appetizer or starter to your main meal; like this Soy-Ginger Roasted Edamame I saw on The Cheesecake Factory menu recently. I didn’t order it that way; though we did order the regular steamed version, but figured how hard could it be to improvise. So I set out to experiment once again with my own version and boy were these good!
Edamame is a green vegetable (a.k.a soybean) picked at the peak of ripening and means “Beans on Branches”. It grows in clusters on bushy branches and to keep its freshness and natural flavor, edamame is parboiled; then quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein.
To eat as a snack, which is generally the way we eat them, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. I’ve seen them in the refrigerator section of my grocery store; however, the ones I generally purchase come in individually frozen packages. They steam up nicely in the microwave in about 1-2 minutes; then you just add your own salt. You can also purchase them without the pod, but for this recipe I recommend the whole pods.
For these Soy-Ginger Roasted Edamame, I used frozen edamame, tossed them with some soy sauce (I used Kikkoman so it is gluten free as well), fresh grated ginger and a little sesame oil; then baked them for about 15 minutes. You don’t have to, but if you like your edamame a little saltier, then sprinkle with a little salt after they’re done. These were delicious and we snacked on these for days. ~Enjoy!
Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!
Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets and is naturally gluten free and perfect for those that follow a vegetarian or vegan diet as it's loaded with protein.
- 15 oz . Edamame (in pods)
- 2 tbsp . Low Sodium Soy Sauce (I used gluten free)
- 1 tsp . Fresh Grated Ginger
- 1 tsp . Sesame Oil
- Kosher Salt, as desired
- Preheat oven to 425 degrees F; then line a baking sheet with aluminum foil.
- Combine the edamame, soy sauce, ginger, and oil in a bowl and toss to coat; then place on the baking sheet.
- Bake for 15 minutes; turning halfway. Remove from oven and sprinkle with salt if desired.
Visit the recipe index to search for more recipes by category.