In the late summer, when fresh edamade,corn, and sweet red peppers are in season, this vegetable is so good, you can make a meal of it. The rest of the year, made with frozen edamade, and corn it is still delicious.
In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.
Drain and add the cooked edamame and corn to the onion and bell pepper.
Mix in the butter until it melts.
Season to taste with salt, and pepper.
Serve hot or at room temperature.
Soycotash keeps for 2 days, tightly covered in the refrigerator.
Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.