Spicy Sriracha Soy Edamame

Have I mentioned that I love spicy food? I have a problem. Most food is just not complete for me without some spiciness. Sriracha Hot Chili Sauce is one of my favorite hot sauces, and I try to add it to everything!


My husband on the other hand, is not a fan of spicy food at all! But I ignore his disapproving looks and add my hot sauce anyway. For some reason though, he does like Sriracha sauce sometimes… in small amounts that is. Sriracha is just so flavorful. You get a little bit of garlic, a little sweetness, and a whole lot of heat. Edamame AKA soybeans are fun to eat, and they are a good source of protein. When you add in some Sriracha and soy sauce they are addicting!

Most of the time edamame is served at sushi restaurants as an appetizer, and my husband and I love going out on sushi dates. We can’t get enough. We have had sushi at a ton of places here in the US, we’ve had sushi in Canada, and we have even had it in Mexico.

About six years ago when we were first dating, we went to a cool all you can eat sushi restaurant in Riverside, California. It was our first time having sushi together. I remember it was such a fun night! We laughed, we tried lots of new items, we both fell in love with raw albacore tuna, and we fell more in love with each other.

Maybe the food was really good, or maybe the restaurant was really nice,  but I  think really I was just  falling in love hard. I was realizing how much we loved being out together and how much we could enjoy a meal together. What’s better than good company over a good meal? Not many things in life. I think that first sushi date is still one of my favorite dates ever.


So back to these tasty little soybeans! I use Sriracha, low sodium soy sauce (but you could use regular) and some edamame. Simple. I have these awesome little 8 ounce pouches that I get at Sam’s Club. They come frozen in a big  4 pound bag, but they are individually portioned which I love. Sometimes a girl just doesn’t want to eat 4 pounds of edamame all at once.


Aren’t they pretty? I’m not even gonna lie, I add a little more Sriracha on top, but that’s just me. I love the way the soy sauce and hot sauce cling to the outside of the shell. Shell? Or is it called a pod? Either way, it holds the sauce nicely! Sprinkle a little coarse sea salt on top for garnish, and they are ready to eat as a side dish,  snack or appetizer.


Spicy Sriracha Soy Edamame

  • Servings: 2
  • Difficulty: Easy
  • Print


16 Ounces Steamed Edamame
2 Tablespoons Sriracha Hot Chili Sauce
2 Tablespoons Low Sodium Soy Sauce
Garnish: Coarse Sea Salt (Optional)


1. Add the warm steamed edamame, hot chili sauce, and soy sauce to a medium-sized bowl.
2. Mix or toss together to combine all ingredients.
3. Serve warm or at room temperature.
4. Enjoy!

Use more or less hot sauce according to your tastes. Steam the edamame according to your package’s directions.

Published by Jackie @ Wife Life Kitchen

Lover of coffee, travel, cooking, baking, true crime podcasts, being a mama and wife

7 thoughts on “Spicy Sriracha Soy Edamame

  1. I had never even heard of spicy garlic edamame until I saw them on the menu at a sushi place up in Philly. OMG they were delicious! I asked the waitress if they give out the recipe but she said no, although she did whisper to me, “The chef uses sriracha.” Your recipe calls for tossing the pods in the sauce. In the version I had up in Philly, the pods had some char or sear marks so I’m assuming they were stir-fried in a hot pan. Thanks for the recipe!


    1. Thank you😊 I love spicy edamame too! I have seen them with more of a sear/char on them at sushi restaurants as well, and they are delicious! At one restaurant I got to they have some sweetness to them, and I think they add sugar to help caramelize the outside… I think I may try it that way next time too!😊


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