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Ingredients
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Edamame
Miso Pecan Salsa Macha
Method
Preparing the Edamame
- 1
Boil the Edamame
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 2
Cook the Edamame
Add the edamame pods to the boiling water and cook for 5-7 minutes, until tender but still bright green.
- 3
Drain the Edamame
Drain the edamame in a colander and rinse under cold water to stop the cooking process. Set aside.
Making the Miso Pecan Salsa Macha
- 4
- 5
Combine Ingredients
In a mixing bowl, combine the toasted pecans, miso paste, olive oil, chili flakes, minced garlic, lime juice, honey or agave syrup, salt, and black pepper.
- 6
Mix Well
Whisk or stir the mixture until all ingredients are well combined and create a smooth salsa.
Serving
- 7
Plate the Dish
In a serving bowl, place the cooked edamame pods and drizzle generously with the miso pecan salsa macha.
- 8
Enjoy
Serve warm or at room temperature as a flavorful appetizer or snack.
