Edamame and Miso Dip

Ingredients:

• 340 g (about 2 cups) frozen shelled edamame beans
• 1/4 cup white, yellow, or red miso paste
• 1 clove garlic, minced
• 1 cm fresh ginger root, peeled and finely grated
• 2 tsp. dark sesame oil
• 2-3 tbsp. l. rice vinegar
• 2 green onions, thinly sliced
• 0.5 tsp black sesame seeds (optional)
• To serve: sesame rice crackers, sliced ​​cucumbers, carrots and/or radishes

Preparation:

1. Bring water to a boil in a large saucepan and add the beans. Cook until tender, about 5 minutes. Drain and cool slightly.
2. Place the edamame in a food processor with the miso paste, 1/2 cup water, garlic, ginger, sesame oil, and 2 tablespoons rice vinegar. Set aside 1 tablespoon of green onions for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Add an additional 1 tablespoon of rice vinegar, if desired.
3. Transfer the dipping sauce to a small bowl and sprinkle with the reserved green onions and sesame seeds, if using. Serve with crackers and vegetables for dipping.