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Edamame and Rice Salad with Miso Dressing

I often keep a bag of frozen edamame in the freezer, and I regularly have leftover rice in my fridge. With these two ingredients as a base, you can create a quick and wholesome Japanese-inspired meals in no time. This edamame and rice salad with miso dressing is a healthy, satisfying and flavoursome dish that is ready in just a few minutes. Perfect for lunchboxes or a light dinner, it combines nutty brown rice with the fresh edamame beans, while the savory miso dressing adds depth and umami. The wakame seaweed and toasted sesame seeds give the salad a touch of crunch. This salad is packed with plant-based protein and fibre; it’s also naturally vegan and gluten-free (just be sure to use gluten-free soy sauce if needed).
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked brown rice preferably chilled or leftover
  • ½ cup edamame beans frozen or fresh
  • 3 spring onions finely sliced
  • 1 Tbsp soy sauce use Tamari for gluten-free
  • 1 tsp mirin
  • 1 tsp white miso paste
  • 1 tsp sesame oil
  • 1 Tbsp dried wakame
  • 1 tsp toasted sesame seeds

Method
 

  1. Bring a small pan of water to the boil. Add the edamame beans and blanch for 3 minutes. In the last 60 seconds, add the wakame. Drain well.
  2. In a small bowl, whisk together the soy sauce, mirin, miso paste and sesame oil until smooth.
  3. Place the rice in a large mixing bowl. Add the chopped spring onions and pour over the miso dressing. Toss until well combined.
  4. Fold in the drained edamame and wakame. Mix gently to combine.
  5. Serve at room temperature, sprinkled with toasted sesame seeds.