Recipe by Missy Wombat

Adapted from "The Edible Asian Garden" by Rosalind Creasy.

Ingredients Nutrition

  • 2 tablespoons salt
  • 12 lb fresh green soybeans, unpodded


  1. Bring 2 quarts of water to boil in a large pot.
  2. Add salt and stir until dissolved.
  3. Add the soybeans and boil for 4-6 minutes until the beans are tender and still firm and not mushy.
  4. Drain the beans in a colander. Put the beans in a bowl and serve.
  5. Allow snackers to peel their own beans and give them an extra bowl for the empty pods.

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