• Gather all the ingredients. I use frozen edamame pods here. To use fresh pods, see my tutorial How to Cook Edamame (Fresh and Frozen) for detailed instructions on how to prep and cook them.
  

To Prepare the Edamame

• Add 1 QT water to a pot and bring it to a boil over medium-high heat. Once boiling, add 1 Tbsp Diamond Crystal kosher salt.
  
• Add 10–14 oz edamame pods (frozen; do not defrost) to the boiling water. Boil, stirring once in a while, until the soybeans are an al dente texture. Boil precooked pods for 1 minute to reheat and raw pods for 4–5 minutes to cook.

  Nami's Tip: Check the package instructions to see if the frozen soybeans are raw or cooked. Frozen edamame pods imported from Japan are always precooked, so you only need to boil them for 1 minute to reheat.
  
• Skim off any foam and debris from the water's surface with a fine-mesh skimmer. When the edamame are done cooking, drain in a colander. DO NOT RINSE, or the edamame will lose their salted flavor. Set aside.

  Nami's Tip: It's important to remove the debris at this stage to keep the edamame clean.
  

To Make the Sauce

• Heat a large frying pan over medium heat. When the pan is warm, add 1 Tbsp neutral oil and 2 cloves garlic (minced, or crush with a garlic press). Sauté with a spatula until fragrant. Do not burn the garlic.
  
• Add 1 Tbsp sambal oelek chili paste and 1 tsp miso and stir until miso dissolves into the paste.
  
• Add 2 Tbsp soy sauce and 2 Tbsp mirin and cook, stirring frequently, until the sauce thickens a little bit. The sauce is done when you can draw a line through it with a spatula and see the bottom of the pan for 1–2 seconds.
  

To Serve

• Add the drained edamame pods to the pan and toss to coat them with the sauce. Transfer to a plate and serve warm or at room temperature. The pods are not meant to be eaten—simply squeeze or bite the soybeans out and discard the pods.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I don't recommend re-freezing. To serve, bring them to room temperature or gently reheat to warm.