One of my favorite parts about going out to an Asian restaurant is the heaping bowl of steamed edamame that we'll more often than not order to start our meal. Tender-crisp and lightly salted, steamed edamame is a perfect palate-cleansing starter. It is rare that you see a variation on that classic steamed edamame, however. Restaurants seem content with it as is, tender and lightly salted, and, while delicious, it shows a surprising lack of creativity. It's a great palate-cleansing starter, I'll admit, and a dish we order regularly, but it's never something to get excited about. Until now. This recipe was inspired by a dish served at Two Ten Jack, a local Nashville ramen house. It's really one of our favorite restaurants lately, and this edamame is perhaps our favorite thing on the menu (excepting the ramen, of course, that I won't even attempt to recreate). Coated with a sweet, sticky, and spicy sauce made from red miso, it takes the idea of starting your meal with steamed edamame to a

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