If using fresh edamame, rub and wash by hand. Rinse several times. Drain and set aside. Skip this step if using frozen edamame.

Add 4 cups water into a small pot with all of the ingredients except the edamame. Cook over high heat until bringing to a boil. Add edamame. Boil until the edamame is just cooked through but the texture is still a bit crisp, 6 to 8 minutes. Remove the pot from the stove immediately. Stir a few times. The edamame will continue cooking with the residual heat, and continue to turn tender.

Let edamame soak in the broth for at least 30 minutes. Or in the fridge overnight.

Serve at room temperature or warm as appetizer or snack.