1. Heat the oil in a large frying pan over a medium heat.

2. Add the spring onions, ginger, chili and coriander. Fry for 2-3 minutes.

3. Add the edamame beans and continue cooking, stirring occasionally for 2-3 minutes, until the beans are bright green and tender. Cool slightly.

4. Place the cooled bean mixture into a food processor. Add the water and miso and process until smooth.

5. Serve immediately or cover with cling film.

6. Store in a fridge for up to 3 days.

Serve with Arden’s Seagreens® & Spelt Oaty Thins