Edamame: Green Soy Bean
August 23rd, 2006 | by Loretta |If you’re pretty bland and don’t have much character of your own, it is certainly not easy being green. This seems to be the case for edamame.
What motivated me was the fact that I haven’t used my KitchenAid stick blender in a long time. Yes, this was a smoothie free sort of summer. So, today I decided to make a pureè out of edamame beans and take things from there.
I started by boiling the frozen beans with ginger-infused water. Then, after letting it cool, I transferred it to a plastic container and used the stick blender. Technically, the stick blender can be used when liquids are hot. The pot I used, however, was wide and what was in the pot was rather shallow. Using a stick blender in such a scenario would have caused some splattering.
- Edamame beans
- Ginger
- Water
- Salt to taste
Yes, according to the laws of physics, when a liquid is a droplet, it is actually spherical and not shaped like a tear-drop. Consider this an action shot. This was after pureèing the beans with the ginger and then reheating to reduce some of the water content. Finally, after cooling it completely, it was transferred to a container for storage.
The consistency was like a soup rather than a spread like hummus. That will be for another day. To my disappointment, we are fresh out of sesame oil at home. 
So for lunch I made a sauce with some of the pureè and combined it with ramen noodles.
- Edamame pureè
- Ramen noodles
- Apple cider vinegar
- Lime juice
Initially I thought about just adding a little whipped cream with the pureè for a simple, creamy sauce. But I wasn’t in the mood for anything rich, so I went the opposite way and headed with citric and acetic acid. The taste of edamame and ginger is subtle, but there’s a notable distinct flavor from it. The final product was light and the vinegar gives it potential to be served as an appetizer.