Edamame – one ingredient, five ways

This article was originally published in September 2014

Typically enjoyed steamed with just a sprinkling of salt, edamame has culinary potential that goes far beyond a simple appetizer. While the little legume has a light, fresh flavor, it’s surprisingly filling and satisfying. It can be added to salads, soups, stir-fries or made into a spread. Plus it’s packed with nutrients — a single cup of edamame contains 17 grams of protein and just eight grams of fat.

You’ll find edamame in the freezer section of PCC, available in the pod or shelled from eda-zen. Grown in the U.S., eda-zen’s edamame is Non-GMO Project Verified, an important distinction as many soybeans are genetically modified.


Create crispy vegetable fritters using edamame, carrots, ginger, tamari and sesame oil. Small fritters make a great appetizer, or create larger ones for a light meal. Try our recipe for Edamame Fritters.


When pureed with oil, edamame is transformed into a creamy, delicious, bright green dip that’s an exciting substitute for hummus. It’s perfect paired with fresh vegetables, chips or crackers, or spread onto sandwiches or wraps. Try our recipe for Edamame Dip.


Edamame is well suited for any kind of Asian-inspired stir-fry, but it also can be sautéed with less obvious ingredients to make a standout side dish. We combine it with artichoke hearts, capers and roasted peppers in our recipe for Edamame Sauté with Artichokes.


The rich creaminess of edamame lends itself well to soups and allows you to bypass the use of cream or other dairy. We particularly like the nutty-peppery flavor combination in our recipe for Edamame Arugula Soup.


Sprinkle edamame over green salads or incorporate the pods into hearty salads. Paired with garbanzo beans, they add a nice crunch in our recipe for Edamame and Garbanzo Salad with Creamy Tahini Dressing.

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