INGREDIENTS (Serves: 4)
- 2 tbsp. unsalted butter
- 1 cup chopped onion
- 2 celery stalks, chopped
- 2 large garlic cloves, chopped
- 250g mama san Edamame
- 1 litre chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
- Salt and black pepper to taste.
- Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1min. Sprinkle with salt.
- Add the Edamame and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the Edamame begin to break down, 45mins to an hour.
- Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternatively, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste. Sprinkle with freshly grated black pepper or asparagus (optional) to serve.
INGREDIENTS (Serves: 5)
- 1 packet frozen mama san Shelled Edamame Soybeans
- 1 tbsp. olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 200 degrees C. Place the edamame into a colander and rinse under cold water to thaw. Drain.
- Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
- Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
SPICY ROASTED EDAMAME
INGREDIENTS (Serves: 4)
- 1 ¼ cups frozen mama san Shelled Edamame Soybeans (thawed)
- mama san Sushi Seaweed (chopped into thin strips)
- 2 tsps. olive oil
- ½ tsps. chili powder
- ¼ tsps. dried basil
- ¼ tsps. onion powder
- ¼ tsps. ground cumin
- 1/8 tsps. paprika
- 1/8 tsps. ground black pepper
- Preheat oven to 190 degrees C.
- Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9×13 inch glass baking dish in a single layer.
- Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15mins. Stir once halfway through cooking.
- Sprinkle with finely chopped Sushi Seaweed before serving.