Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the frozen edamame pods and let them cook for about 5 minutes. Drain the edamame in a colander, reserving about a quarter cup of the cooking water.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

After the garlic is fragrant, add the drained edamame to the skillet and gently toss to coat evenly, allowing the flavors to meld for about 1-2 minutes.

Pour in 2 tablespoons of soy sauce and a pinch of chili flakes, stirring vigorously for another 2-3 minutes until well-coated and heated through.

Taste and adjust seasoning if needed. For extra flair, consider adding rice vinegar or miso paste. Serve warm, garnished with more chili flakes if desired.