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1 large garlic clove, sliced

5 tablespoons olive oil

1/4 cup water

1/4 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1/4 cup diced onion

1/4 cup freshly squeezed lime or lemon juice

1 tablespoon brown miso

1 pound edamame, fresh or frozen, in or out of shell

1 teaspoon red chili paste

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows

Kosher salt, optional

1/2 cup tightly packed fresh cilantro or parsley leaves

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