In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
*I’ve made this without rice vinegar when I looked in the pantry and we didn’t have any. It still came out great.
**If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I’ve done it both ways. Totally your call, just wanted to give you the option 🙂