Gluten Free Miso Butter Edamame
Edamame is already a crowd-pleasing snack, but tossing it in a glossy miso butter sauce takes it somewhere genuinely special. The combination of white miso paste, tamari, sesame oil, and a touch of honey creates a savory-sweet glaze that clings to every pod and makes it nearly impossible to stop eating. The key swap that keeps this completely wheat-free is tamari in place of regular soy sauce — it delivers the same deep, umami punch without any gluten concerns. Miso can sometimes be a tricky ingredient to navigate, but white miso paste is widely available in a certified gluten-free version, so it's worth checking the label before you shop. The whole thing comes together in one skillet in just minutes, making it an effortless appetizer or side dish for four. Finish with flaky sea salt and a pinch of red pepper flakes if you like a little heat, and serve it immediately while the sauce is still warm and glossy.
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Learn more →Ingredients
4 servings
- 12 oz frozen edamame in pods
- 2 tbsp unsalted butter
- 2 tbsp white miso paste
- 1 tbsp tamari
- 1 tsp sesame oil
- 1 tsp honey
- ¼ tsp red pepper flakes (optional)
- ½ tsp flaky sea salt
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil. Add the frozen edamame in pods and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
In a small bowl, whisk together the white miso paste, tamari, sesame oil, and honey until smooth and combined.
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