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Cooked and Salted Edamame


  • 1/2 lb fresh edamame
  • Sea salt
  • Soy Sauce


Boil water in a medium pot. Depending on your preference, you can salt the water, about 1/2 tablespoon for salt lovers or 1 teaspoon for less salt. Add edamame a small handful at a time, being careful not to splash boiling water. Boil for 5-6 minutes, testing the beans occasionally. Edamame should be firm with a little give. Mushy beans are overcooked beans! When cooked, drain the edamame and salt to taste. Eat them right away, or if you prefer your edamame cold, refrigerate for one to two hours.

The Boston Organics Kitchen