This fresh & flavourful dip has been on repeat at my house. It’s super easy to make and packed with antioxidants, fibre, and tasty gut-healthy ingredients like ginger and miso. I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, baked potatoes and roasted vegetables, or a flavour booster for proteins.
More About Miso
Miso is a traditional Japanese seasoning paste made from fermented soybeans and sometimes rice, barley or other ingredients (so be sure to confirm gluten-free if needed). It has a salty, tangy, earthy, umami flavour that works well in savory dishes like soups and stews as well as glazes, marinades, sauces, and salad dressings. Because it undergoes a fermentation process, it is rich in probiotics.
There are numerous different types of miso, some with stronger more pungent flavour than others. Here I used Shiro miso, which is the mildest kind. It has a slightly sweet taste and is very versatile.
The Story with Cilantro
Cilantro is one of those foods that people seem to either love or hate. It has been shown that approximately 10% of the population carries an olfactory-receptor (smell) gene that makes cilantro taste like soap! If you find cilantro hard to handle, you can substitute fresh parsley or basil. If you do like cilantro, give it a whirl here. It is incredibly nutrient-dense, being low in calories, but rich in vitamins such as C, A & K. Cilantro is also a good source of several essential volatile oils and minerals as well as disease-fighting antioxidants.
Recipe for Miso Cilantro Edamame Dip
Ingredients for approximately 1 cup:
1 cup frozen shelled edamame beans
1 cup packed fresh cilantro (mainly leaves)
juice of one lime
1 Tbsp Shiro miso paste
1/2 to 1 Tbsp fresh grated ginger, adjusted to taste
2 Tbsp extra-virgin olive oil
salt and pepper to taste
Put edamame in small pot of boiling salted water and cook for 7 minutes. Drain and rinse with cold water.
Add edamame, cilantro, lime juice, ginger, and miso to food processor or blender container and blend well.
With machine running, slowly drizzle in olive oil, stopping to scrape the bottom and sides with a spatula as needed.
Season to taste and add additional lime juice, ginger, miso, or olive oil as needed for desired taste and consistency.
Miso Cilantro Edamame Dip can be stored in an airtight container in the fridge for a week.