Tokyo - Edamame salad

Name: Tokyo - Edamame salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2-3 TABLESPOONS white miso paste; 2 TABLESPOONS rice vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Soy sauce; 1 collar (approx. 50 g) Rocket; 1 kg frozen Edamame pods (soya beans)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2-3 TABLESPOONS white miso paste
2 TABLESPOONS rice vinegar
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Soy sauce
1 collar (approx. 50 g) Rocket
1 kg frozen Edamame pods (soya beans)

Directions

1
Whisk the miso, vinegar, sugar and 4-5 tbsp. warm water until the sugar has dissolved. Season to taste with salt, pepper and some soy sauce
2
Clean, wash and shake dry the rocket. Cook Edamame for 3-4 minutes in boiling salted water, drain and rinse under cold water. Remove the bean seeds from the pods. Mix beans, rocket and dressing and season again