Edamame with Ginger Soy Sauce
Edamame soy beans are healthy snacks and have a ton of nutrition all by themselves, but try them with black onion seeds and a tasty ginger soy dipping sauce as described below.
An edamame recipe with soy sauce and ginger does not need sushi to go along with it - simply enjoy it at anytime in between or as great healthy appetizer.
Fresh soy beans are great protein and fibers providers, and the fresh ginger adds a share of nutrients that help the digestive system and have anti-inflammatory effects.
Make sure to select a light soy sauce to go easy on the sodium content.
Great for: heart healthy, low cholesterol, healthy snack, low calorie, vegan, (gluten-free)
Nutrients: protein, fiber, vitamin A and C, calcium, iron
- 1 lb fresh edamame (you can also use one bag uncooked frozen ones)
- 1/2 teaspoon unprocessed sea salt
- 1/2 teaspoon black onion seeds
- 1/2 teaspoon white sesame seeds
- 1/2 cup light organic soy sauce (tamari for gluten-free)
- 1/4 cup red wine vinegar
- 2 teaspoons fresh ginger, peeled and finely minced
- 2 tablespoons organic raw sugar
- 2 spring onions (green onions or scallions), chopped
- Bring 4 cups of water with 1/2 teaspoon sea salt to a boil. Rinse the fresh soy beans and add them to the boiling water. Cook for about 4-5 minutes over medium heat. Test a bean to determine its firmness, as they should keep a bite. Drain them and set aside.
- In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
- In a small heavy saucepan, melt the brown sugar on high heat, stirring swiftly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until the brown sugar is melted again (it will harden for a short while after the soy sauce mixture is added).
- Remove from the heat and add the onion seeds and sesame seeds. Stir to combine. Pour the sauce into a serving dish and garnish with the chopped spring onions.