Type what you have

Ingredients

• ✓ edamame
• tomato
• sweet corn kernel
• green onion
• lime juice
• olive oil
• cilantro
• garlic
• sea salt

Instructions

1. 1 Mix together tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic in a serving bowl. Season with sea salt.
2. 2 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

By Carla W

Ingredients

• ✓ edamame
• rice
• soy sauce
• rice vinegar
• sesame oil
• chile oil
• salmon
• avocado
• red bell pepper
• seaweed
• pickled ginger
• furikake
• green onion
• sesame seed

Instructions

1. 1 Divide rice among four bowls.
2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Ingredients

• ✓ edamame
• almond
• cranberry
• green onion
• carrot
• cucumber
• red bell pepper
• quinoa
• black pepper
• salt
• red pepper flakes
• garlic
• lemon juice
• liquid aminos
• sesame oil
• maple syrup
• rice wine vinegar
• olive oil

Instructions

1. 1 Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
2. 2 Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Garnished with slivered almonds to serve.

By Plant Based Life

Ingredients

• ✓ edamame
• olive oil
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
3. 3 Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

By Jill

Ingredients

• ✓ edamame
• cilantro
• red wine vinegar
• grapeseed oil
• lime
• garlic
• sugar
• salt
• corn kernel
• black bean
• cherry tomato
• green onion

Instructions

1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Ingredients

• ✓ edamame
• napa cabbage
• bok choy
• rice wine vinegar
• sesame oil
• salt
• carrot
• black sesame seed
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ edamame
• extra-firm tofu
• cornstarch
• vegetable oil
• carrot
• everything bagel seasoning
• soy sauce
• soy sauce
• brown sugar
• chili oil
• brown rice
• avocado
• furikake
• red pepper flakes

Instructions

1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

Ingredients

• ✓ edamame
• soba noodle
• sesame oil
• storage container
• carrot
• green onion
• cilantro
• peanut sauce
• dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2. 2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
3. 3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

By B Tario

Ingredients

• ✓ edamame
• sweet corn
• sweet pea
• black bean
• red onion
• olive oil
• red wine vinegar
• salt
• parsley
• black pepper
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• cranberry
• olive oil
• honey
• apple cider vinegar
• mayonnaise
• celery salt
• cayenne pepper

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ edamame
• vegetable broth
• quinoa
• purple cabbage
• carrot
• green onion
• rice wine vinegar
• vegetable oil
• sriracha sauce
• soy sauce
• ginger
• white sugar
• mustard

Instructions

1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Ingredients

• ✓ edamame
• vegetable broth
• water
• egg white
• miso paste
• ginger
• sesame oil
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• firm tofu
• cayenne pepper
• nori
• white sugar

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ edamame
• short-grain white rice
• water
• nori
• seaweed
• bonito flake
• sesame seed
• black sesame seed
• egg
• mirin
• tamari
• vegetable oil
• tamari
• ginger
• wasabi paste
• broccoli

Instructions

1. 1 Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
2. 2 Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
3. 3 Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
4. 4 Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
5. 5 Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
6. 6 Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
7. 7 Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
8. 8 Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.

By Buckwheat Queen

Ingredients

• ✓ edamame
• olive oil
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Rinse edamame in a colander under cold water to thaw, about 5 minutes. Drain.
3. 3 Spread edamame over the bottom of a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with Parmesan, and season with salt and pepper.
4. 4 Bake in the preheated oven until cheese is crispy and golden, about 15 minutes.

By Mrs. Dee

Ingredients

• ✓ edamame
• cashew
• salt
• green garlic
• lemon
• black pepper
• coriander
• olive oil

Instructions

1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

By MBCinciND

Ingredients

• ✓ edamame
• garlic
• tahini
• water
• cilantro leaf
• lemon juice
• olive oil
• salt
• cumin
• cayenne pepper

Instructions

1. 1 Place edamame into a large pot and cover with salted water. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes; drain.
2. 2 Purée garlic in a food processor until minced. Add drained edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

By CRAZY4SUSHI

Ingredients

• ✓ edamame
• corn
• red bell pepper
• yellow onion
• jalapeno pepper
• olive oil
• salt
• black pepper
• white wine vinegar
• basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
3. 3 Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
4. 4 Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
5. 5 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
6. 6 Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.

By klenke

Ingredients

• ✓ edamame
• elbow macaroni
• mayonnaise
• celery seed
• paprika
• salt
• black pepper
• chicken
• egg
• cheddar cheese
• green onion
• sunflower seed kernel

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3. 3 Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4. 4 Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5. 5 Chill in the refrigerator until cold, 30 to 60 minutes.

By Karebear98

Ingredients

• ✓ edamame
• water
• quinoa
• vegetable bouillon
• olive oil
• sweet onion
• bell pepper
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ edamame
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• soybean
• red onion
• carrot
• blueberry
• cranberry
• cashew
• sunflower seed

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan

Ingredients

• ✓ edamame
• olive oil
• onion
• celery
• garlic
• vegetable broth
• tomato sauce
• carrot
• baking potato
• corn
• okra
• kale
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
2. 2 Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
3. 3 Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
4. 4 Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
5. 5 Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

By jbr319

Ingredients

• ✓ edamame
• carrot
• corn
• cumin
• basil
• chili powder
• green chile pepper
• beef broth
• kidney bean
• green chile pepper
• tomato
• garlic
• red bell pepper
• onion
• olive oil
• black pepper
• salt
• pork tenderloin

Instructions

1. 1 Season pork tenderloin with salt and black pepper.
2. 2 Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
3. 3 Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
4. 4 Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

By Sara Myers Gross

Ingredients

• ✓ edamame
• soybean
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

By My Hot Southern Mess

Ingredients

• ✓ edamame
• sesame seed
• sugar
• soy sauce
• olive oil
• red pepper flakes

Instructions

1. 1 Place edamame pods in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
2. 2 Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame, toss until coated, and heat for 1 to 2 more minutes.

By MommaBexx

Ingredients

• ✓ edamame
• soybean oil
• soy sauce
• ginger root
• sesame seed
• maple syrup
• balsamic vinegar
• salt
• dukkah spice blend

Instructions

1. 1 Heat soybean oil over high heat in a wok or skillet.
2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Ingredients

• ✓ edamame
• sesame oil
• canola oil
• garlic
• green onion
• hoisin sauce
• soy sauce
• wonton wrapper
• salt

Instructions

1. 1 Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
4. 4 To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
5. 5 Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

By Jacki Young

Ingredients

• ✓ edamame
• water
• sesame oil
• sriracha sauce
• garlic
• soy sauce

Instructions

1. 1 Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

By Soup Loving Nicole

Ingredients

• ✓ edamame
• sesame oil
• apple cider vinegar
• oyster sauce
• sriracha sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ edamame
• corn
• onion
• black bean
• chickpea
• roasted red pepper
• sea salt
• cumin
• cilantro
• lime juice

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

By Amber Matus

Ingredients

• ✓ edamame
• black bean
• vegetable broth
• ricotta cheese
• egg white
• garlic
• wheat bran
• oat
• turmeric
• chili powder
• clove
• oregano
• basil
• italian seasoning
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
3. 3 Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.

By Natty