The word edamame first appears in Japan in 1275. A monk wrote a thank you note for these immature soybeans he received as a gift. It wasn’t until 600-700 years later that these green pods made their way to the United States. The word edamame didn’t become a word in the Merriam-Webster dictionary until 2008. I don’t care if they’re immature though, they taste good. And all you need to make them is a blender or food processor, and a small pot or wok.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 5-6
Boil shelled edamame for 1-2 minutes. Drain and rinse with cold water.
Combine edamame in blender or food processor with garlic, scallion, ginger, 2 tablespoon miso broth 1 teaspoon of truffle oil, and parsley.
Place a tablespoon of the filling in the middle of a wonton wrapper. Wet the edges and fold while fusing the sides together.
Boil in the rest of your miso broth, truffle oil, soy sauce, and cayenne pepper for 30 second to 1 minute.
Plate your dumplings in a shallow broth and garnish with some edamame and scallion.