Steamed Edamame

Edamame are immature soybeans that are still in the pod. They can be found fresh or frozen and make a great healthy snack. This recipe is for steamed edamame, which is a simple and delicious way to prepare them.


  • 1 cup edamame, fresh or frozen
  • 1/2 teaspoon salt
  • 1/2 cup water


  1. If using frozen edamame, thaw them first.
  2. Bring the water to a boil in a pot.
  3. Add the edamame and salt, and cook for 3-5 minutes.
  4. Drain the edamame and serve.


Steamed edamame are a healthy and delicious snack. They are easy to make and can be enjoyed on their own or with other foods. Edamame are a good source of protein, fiber, and vitamins, and are low in calories. They can be found fresh or frozen, and this recipe works for both.

Potential changes & improvements

There are many ways that you can change up this recipe to suit your own tastes. You could add other seasonings to the edamame, such as garlic, ginger, or chili flakes. You could also serve them with a dipping sauce, such as soy sauce or a peanut sauce. If you want a more substantial snack, you could add cooked rice or quinoa to the edamame.

What other food it works well with

Steamed edamame can be enjoyed on their own or as part of a meal. They go well with rice, noodles, or other vegetables. You could also add them to a salad or wrap. They can be served as a side dish or a main course.

Common Mistakes

One common mistake when making steamed edamame is to overcook them. Edamame are best when they are cooked just until tender, so be sure to keep an eye on them while they are cooking. Another mistake is to forget to season the edamame. A little salt goes a long way in bringing out their flavor.

Nutritional Information

Edamame are a healthy and nutritious food. They are a good source of protein, fiber, and vitamins, and are low in calories. A 1-cup serving of edamame has about 120 calories, 8 grams of protein, and 5 grams of fiber.


Edamame contains soy. People with soy allergies should avoid edamame. Edamame may also contain traces of other allergens, such as peanuts, tree nuts, wheat, and eggs.

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