Photo: Kumi King
Edamame Hummus and Somen Noodles Recipe by Kumi King
In Japanese cuisine, Edamame is a common appetizer that’s usually served in small quantities before the main meals. In this recipe, I’m introducing a different way of preparing Edamame rather than the usual concept of boiling them in salt water.
The texture of the Edamame beans is perfect for making dips. Edamame is also rich in protein, fiber and vitamins. The best part of it all is that Edamame has a beautiful lime green color which makes this dish look vibrant and appealing. This recipe can be served as an appetizer or a light main dish.
Makes: 2 Servings
Prep Time: 10 mins
Cooking Time: 15 mins
100 grams japanese somen noodles (You can substitute this with capellini pasta)
½ tbsp olive oil
120 grams edamame
1 tsp mirin
1 tsp japanese light color soy sauce (I used Usukuchi soy sauce to prevent changing the beautiful color of Edamame)
⅛ tsp. garlic paste (Or finely grated garlic)
½ tsp. white sesame paste (You can substitute this with hulled tahini)
5 tbsp Kombu dashi (If Kombu is not available, you may use Kelp powder. Dissolve ½ tsp Kelp powder in water to make Kombu dashi. If neither are available, you may substitute this with unseasoned vegetable broth)
Add plain water to a pot and bring it to a boil. Add in a pinch of salt into the boiling water.
Cook the Edamame in boiling water for about 10 minutes. Once cooked, drain the water and allow for the Edamame to cool slightly.
Cook the Somen Noodles in boiling water according to the cooking instructions written on the packaging. Once the noodles are cooked, drain the water and cool the noodles down under the cold running water.
Prepare a bowl of ice water and transfer the noodles into the bowl. Continue to rinse them to remove excess starch. When the noodles have cooled, use a strainer to drain the ice water and remove as much water as possible from the noodle. Use a clean kitchen paper to dry the noodles if necessary. Once the noodles are dry enough, toss them in olive oil.
To make the Edamame Hummus, place all the ingredients except the cooked noodles and a few pieces of Edamame beans, into a blender and blend them till it reaches a smooth consistency. You may add more olive oil or kombu dashi to achieve this.
Place half of Edamame Hummus on the serving plate, making pancake shape in the middle of the plate. Then, take half the amount of noodles and place them gently on top of the Edamame Hummus. Sprinkle some olive oil on top if you like and garnish with the few Edamame beans you kept aside earlier. Serve!
The Edamame Hummus can be also served with crostini or as a dip for your favorite vegan chips. Enjoy!