Fill a large pot with water, add a pinch of salt, and bring to a boil. Add edamame pods and cook for 5-6 minutes.

Drain the edamame using a slotted spoon or a colander. Set aside to cool.

In a skillet, heat olive oil over medium heat, add minced garlic and sauté for about 1 minute until fragrant.

Add the drained edamame, soy sauce, and chili flakes to the skillet. Stir and cook for another 2-3 minutes.

Serve warm in a bowl, optionally garnished with more chili flakes.