Edamame and Miso Dip

This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty). Serve this dip as a fun, slightly exotic alternative to hummus.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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12 ounces (about 2 cups) frozen shelled edamame

1/4 cup white, yellow or red miso paste

1 garlic clove, minced

1/2-inch piece fresh ginger, peeled and finely grated 

2 teaspoons toasted sesame oil

2 to 3 tablespoons rice vinegar

2 scallions, thinly sliced

1/2 teaspoon black sesame seeds, optional 

Serving suggestions: Sesame rice crackers, sliced cucumbers, carrots and/or radishes


  1. Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
  2. Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
  3. Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.