Ginger Miso Edamame Spread (able Dip)

by Sarah on August 16, 2013 · 3 comments

As I mentioned previously, Sister Smart and I consumed a rather excessive amount of raw veggies during our road travels to and from both Alabama and Georgia.

But what are veggies without something to dip them in?

delicious. they are still delicious.

The steamed and shelled edamame (mukimame, y’all) we were snacking on were leftover, you see.

Leftover from a quick zap in the microwave.

the key to steaming in the bag is a minute less than the max they suggest...

And then processed together with some authentically Asian* ingredients.

*I mean, I guess they are authentic. I was really just going for alliteration.

It’s a dip

It’s a spread!

that looks vaguely neon in this picture.

It works with tomatoes…

…and is fabulous on bread.*

*With a veggie burger. But bread rhymed.

You can leave it alone, or mix with pureed rice

…making your five-spiced veggies taste twice as nice.

It also used up a whole mess of odds and end ingredients I managed to bring home to Pennsylvania with me, but decided I would NOT be taking to Alabama.

the garlic and sambal ended up hitching a ride.

[Including that frozen edamame mukimame. Which ending up coming with us anyway. Both steamed…

…and in dippable spread (or spreadable dip) form.]

which you can make more spreadable or dippable by adding (or not adding) water

 Ginger Miso Edamame Spread(able) Dip

  • 1 1/4 c. steamed, shelled edamame (mukimame)
  • 2 Tbsp.  mellow white miso
  • 1 Tbsp. ginger
  • 1 Tbsp. low sodium soy sauce, tamari, teriyaki sauce, or liquid aminos
  • 1-2 tsp. minced garlic
  • 1-2 tsp. lemon juice
  • 1/2 tsp. sambal oelek (ground chile paste)
  • sesame oil, just a smidge (optional)
  1. Combine all ingredients in a food processor.
  2. Process until well-pureed.
  3. Add water in small increments, continuing to process until mixture reaches desired consistency.

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