Bring a pot of salted water big enough to easily hold your edamame to a boil. I use 1 tablespoon of salt per cup of water.
Cut the stem end of the edamame pods off with clean scissors.
Scrub the edamame in salt and then rinse thoroughly to remove the fine hairs on the pods.
Boil the soybeans for 6-9 minutes, depending on how big they are. You can start testing the edamame at around 6 minutes for doneness. They should easily pop out of the pods, without having the pods disintegrate.
Drain the edamame and serve with an extra sprinkle of umami salt if needed.