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Secret Recipe Club: Ginger-Miso Edamame Spread

May 5, 2013 By Isabelle Boucher 26 Comments | Filed Under: 5 ingredients or less, appetizer, asian, spring, vegetarian

5 May

It’s that time of the month again… the Secret Recipe Club is back!

This month, my assignment was none other than our fabulous Group A leader, Jane, whose blog The Heritage Cook is bursting at the seams with all sorts of delicious recipes (not to mention a great resource for learning about gluten-free eating, since Jane is gluten-intolerant and has made over many of her favourites with gluten-free variations).

Miso-Ginger Edamame Dip

I’m totally obsessed with dips and spreads, so I almost instantly chose the Ginger-Miso Sweet Pea Spread, which Jane adapted from Food and Wine, as my pick for this month. I just couldn’t resist the bright green colour, or the fact that it featured one of my favourite spring ingredients.

Miso-Ginger Edamame Dip

Though… as you might be able to guess from the title of my post, I may have taken a few liberties with the original along the way.

I honestly meant to play it straight this month and just follow the original recipe for a change, but it seems that the universe had different plans for me.  When I reached into the grocery store freezer to grab a bag of sweet peas, my hand happened to brush against a bag of shelled edamame beans sitting prettily one shelf down, and I knew instantly that I was meant to buy them instead. It was fate. Kismet. Serendipity.

Miso-Ginger Edamame Dip

From there, the recipe just kept moving in an ever-more-Asian direction – the store was out of jalapenos, so I swapped them for a red hot chile instead, and they were also out of yellow miso, so I subbed in its slightly milder counterpart, white miso. And, never being one to take it easy on the ginger, I used double the amount of the original.

Which, to make a long story short, is how I eventually ended up with this Ginger-Miso Edamame Spread instead.

Miso-Ginger Edamame Dip

Despite all my meddling, I’m pleased to say this one is a winner. Like apples and cinnamon, strawberries and rhubarb, or tomatoes and basil, edamame and miso are two flavours that are so much better together than they are apart… the nutty undertone of the edamame is echoed by the slight nuttiness of the miso, while the salty umami of the miso contrasts against the starchy green of the edamame, creating surprisingly complex layers of flavour for a dish with so few ingredients.

Miso-Ginger Edamame Dip

And best of all, it’s stupidly easy to make, which makes it a perfect spring party appetizer – you can use it to make crostini by slathering it generously onto thin slices of baguette, as I did here, or simply spoon it into a pretty bowl and surround it with crackers, pita chips or a variety of vegetable for dipping.

//

5.0 from 1 reviews
Ginger-Miso Edamame Spread
 
Print
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
This Asian-inspired spread is perfect for spring entertaining - spread it onto thin slices of baguette to make crostini, or spoon it into a bowl and serve with crackers and vegetables for dipping.
Author: Adapted from The Heritage Cook
Recipe type: Appetizer
Serves: 10
Ingredients
  • ¼ cup olive oil
  • 2 green onions, thinly sliced
  • 1 tbsp grated fresh ginger
  • 1 red hot chile, seeded and minced
  • 3 cups shelled edamame beans (thawed, if frozen)
  • ½ cup water
  • ¼ cup white miso
Instructions
  1. In a large skillet, heat the oil over medium heat. Add the scallions, ginger and chile, and saute until fragrant, about 1 minute. Add the edamame and continue cooking, stirring occasionally, for about 3 minutes or until the edamame are bright green and tender. Set aside to cool for 5 minutes or so.
  2. Spoon the cooled edamame mixture into the bowl of a food processor. Add miso and water, and process until pureed and smooth.
  3. Transfer the pea mixture to a food processor and let cool slightly. Add the water and miso, and puree until smooth. Serve immediately, or cover tightly with plastic wrap and store in the refrigerator until ready to serve (up to 3 days).
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Reader Interactions

Comments

  1. A Canadian Foodie says

    May 20, 2013 at 5:29 pm

    What a delicious, nutritious and wonderful way to welcome Spring! YUMMMERS!
    :)
    V

    Reply
  2. shannon @ a periodic table says

    May 9, 2013 at 5:36 pm

    beautiful! and i have never been one to take it easy on the ginger, and mostly love anything asian or asian-inspired. I doubt i even need to tell you how much i love dips and spreads…i could go on all day here. i love it. i’ll have to make this sometime when other people are coming over, as i could polish this entire thing off myself.

    Reply
  3. Sylvia @ reelflavor.com says

    May 9, 2013 at 2:47 pm

    This sounds great! I recently bought some miso paste to use for chicken recipe of mine and now I want to use it in everything. Putting this recipe on the list… :)

    Reply
  4. Evelyne@cheapethniceatz says

    May 8, 2013 at 6:59 pm

    What a great spread. I love eating edamame but never had it in a spread form, the added flavors are wonderful.

    Reply
  5. Katrina says

    May 8, 2013 at 5:31 pm

    I am pretty sure I’ve never had or used miso–this sounds delicious. Great photos!

    Reply
  6. Stephanie says

    May 8, 2013 at 12:39 am

    Gahh, I’m totally obsessed with dips and spreads too. This one looks awesome, something different!

    Reply
  7. Margaret says

    May 7, 2013 at 9:04 pm

    This looks so fresh and flavorful.

    Reply
  8. Jenna says

    May 7, 2013 at 8:52 pm

    I keep seeing edamame in the freezer at the store and keep meaning to find a recipe to use them in. This dish looks delicious. Your pictures are fantastic!

    Reply
  9. Beth @ Good to be the Cook says

    May 7, 2013 at 2:38 pm

    This sounds really easy and healthy. I want to try it now! I love edamame, the flavors sound just perfect. Thanks for sharing for SRC!

    Reply
  10. Lesa @ Edesia's Notebook says

    May 6, 2013 at 5:59 pm

    I just made an edamame-goat cheese dip the other day for lunch. I love the Asian twist you put on this. Definitely trying this next time!

    Reply
  11. Aly ~ Cooking In Stilettos says

    May 6, 2013 at 5:00 pm

    This looks AMAZING! Your photos are stellar. Now I need to add some miso to the shopping list because this needs to be made ASAP!

    Reply
  12. Ashley Bee (Quarter Life Crisis Cuisine) says

    May 6, 2013 at 3:06 pm

    Yum! I can imagine this being super tasty!

    Reply
  13. cooking rookie says

    May 6, 2013 at 1:07 pm

    Looks so simple and yummy! I will be trying this – I love edamame :-)

    Reply
  14. Sarah K. @ The Pajama Chef says

    May 6, 2013 at 12:48 pm

    what a delicious spread!

    Reply
  15. Mr. & Mrs. P says

    May 6, 2013 at 11:56 am

    This sounds really unique!!! Need to try soon!

    Reply
  16. Jane Bonacci, The Heritage Cook says

    May 6, 2013 at 11:18 am

    Brilliant changes! I cannot wait to make your version and I’m sure it will be even better than mine. I love that you took it even more toward Asian flavors. So smart!!! Thanks for your kind words and I’m glad you enjoyed my site. Yours is one of my favorites!!

    Reply
    • Jane Bonacci, The Heritage Cook says

      May 6, 2013 at 11:19 am

      Also, your photos are exquisite! So inspiring and beautiful!

      Reply
  17. Pamela @ Brooklyn Farm Girl says

    May 6, 2013 at 9:37 am

    Omg, yes to this recipe! Definitely making this when it’s edamame picking time!

    Reply
  18. Shannon @ Searching For Dessert says

    May 6, 2013 at 8:42 am

    I love the combination of flavors. I bookmarked it and pinned it :)

    Reply
  19. Elizabeth@ Food Ramblings says

    May 6, 2013 at 8:32 am

    Yum- this looks really interesting and delicious!

    Reply
  20. Trisha says

    May 6, 2013 at 1:25 am

    No cook recipe – perfect for summer!!! I love the pop of color!

    Reply
  21. sara says

    May 6, 2013 at 1:21 am

    This looks fantastic – such great color!! :)

    Reply
  22. PolaM says

    May 6, 2013 at 12:57 am

    That looks great! How did you manage to keep so green!

    Reply
  23. Sweet as Sugar Cookies says

    May 6, 2013 at 12:51 am

    I am totally addicted to hummus and have always seen edamame spread at Trader Joe’s. But the idea of one flavored with both ginger and miso sounds so much better.

    Reply
  24. Jess says

    May 6, 2013 at 12:51 am

    Both the original and the adaptation sound fantastic, Isabelle! Definitely something I would love to serve and eat. Ginger and miso are hard to beat in my book!

    Reply
  25. Delishhh says

    May 6, 2013 at 12:31 am

    This looks delicious I am going to save this recipe. Pictures are great!

    Reply

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Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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