Matcha Edamame Puree

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  • Sep 15, 2023

This recipe makes purees a bit more fun by adding in some matcha powder, however if you don’t have any to hand, it’s still worth making without. The edamame and tofu provide a good source of plant based protein and it’ll feel like you’re getting some of your greens in without compromising on space with the addition of the baby spinach.

  • Prep: 10 Minutes
  • Portions: Makes 4x 1/4 cup serves


  • 1/2 cup shelled, frozen edamame beans
  • 1/2 cup boiling water
  • 1 tsp miso paste
  • 1 tsp matcha powder
  • 100g tofu
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce or tamari
  • 1 handful baby spinach leaves
  • 1 small bunch fresh coriander (leaves and stalks)
  • 1 thumb fresh ginger, skin removed and chopped into chunks


  1. Bring a small saucepan of water to boil
  2. Once boiling, add the edamame beans and cook for 4 minutes
  3. Whilst the edamame beans are cooking, mix the miso paste into the boiling water to form a stock, set aside to cool
  4. Once the edamame beans are cooked, drain and rinse them under cold water to cool
  5. Add the edamame beans, stock and remaining ingredients into a blender or food processor and blitz until smooth