Savory Soy: Edamame with Parsley

Soybeans in the pod are one of the world’s easiest, healthiest, and tastiest appetizers or snacks. In Asian restaurants and sushi bars, edamame are served mostly plain, salted, and cold from the pod. Eat them by scraping the beans out of the pod with your teeth. Serve them at home with chopped fresh curly or Italian parsley for a bright, fresh taste.

By Elaine Gavalas
June/July 2001
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  • 2 tablespoons coarse or sea salt
  • 1 pound fresh or frozen edamame
  • 1 tablespoon chopped fresh parsley

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Fill a large pot with about 3 quarts of water, add 1 tablespoon of salt, and bring to a boil. Add the soybeans and cook until bright green, about 5 to 7 minutes. Drain in a colander and transfer to a serving bowl. Sprinkle with remaining salt and parsley. Serve hot or at room temperature.


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