Soybeans In The Pod

Recipe from Shizuo Tsuji

Adapted by Amanda Hesser

Published September 7, 1999

Total Time
30 minutes
Rating
(0)
Comments
Read comments

—Amanda Hesser

Featured in: Bet You Can't Eat Just One Soybean

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 cups young green fresh soybean pods

  • 2 tablespoons coarse salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 129 calories; 6 grams fat; 6 grams fiber; 274 milligrams sodium; 13 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large mixing bowl, combine soybeans with salt. With your hands, rub soybeans with salt. Let stand 15 minutes.

  2. Step 2

    Fill a large pot with about 3 quarts of water, and bring to a boil. Add salted beans, and boil until pods are tender, 7 to 10 minutes.

  3. Step 3

    Drain pods in a colander, and transfer to a serving bowl. Serve hot or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from "Japanese Cooking: A Simple Art" by Shizuo Tsuji (Kodansha, 1980)

Recipe Tags

or to save this recipe.