Edamame Bean, Wasabi and White Miso

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
Edamame Bean, Wasabi and White Miso

This is a quick and easy alternative to chickpea hummus that’s a delight to the eyes, full of flavour and healthy! 


2 cups frozen podded edamame beans
½ large ripe avocado
2 tablespoons rice bran oil
1 tablespoon olive oil
1 tablespoon white miso paste
1 teaspoon wasabi paste, or more to taste
1 tablespoon rice wine vinegar
1 tablespoon water
1 clove garlic, crushed

To garnish
reserved ½ cup beans
togarashi for sprinkling


Cook the edamame beans in boiling salted water until tender.Drain and refresh in cold water, then drain again. 

Place 1½ cups of the beans in a food processor. Reserve the rest for garnish. Add all the remaining ingredients and process until smooth. 

To finish: Spread onto a platter and top with the reserved beans and a good sprinkle of togarashi. Makes about 2 cups

Pantry note: Togarashi is a chilli pepper seasoning containing a blend of seven spices. Available at Asian food stores and some supermarkets.