Butternut Squash & Edamame Zosui
|Author:||Inspired by Vegetarian Times|
|2 tsp.||toasted sesame oil|
|2||leeks, light green and white parts thinly sliced (11/4 cups)|
|1 12- oz.||pkg. diced butternut squash|
|2 cups||or 1 10.5-oz. pkg. cooked brown rice|
|1 1/2 cups||frozen shelled edamame|
|1 14- oz.||can low-sodium vegetable broth|
|1 4-||inch piece kombu|
|3 tbsp.||white miso|
|1 tbsp.||grapeseed oil|
|3||Tbs. minced fresh ginger|
|6||green onions, finely chopped (1 cup)|
|1/4 tsp.||white pepper|
- To make Zosui: Heat sesame oil in pressure cooker over medium heat. Add leeks, and cook 2 to 3 minutes, or until soft. Stir in squash, rice, edamame, broth, kombu, and 21/4 cups water.
- Close pressure cooker, and bring up to high pressure. Cook 6 minutes.
- Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
- Remove kombu from Zosui. Thinly slice kombu strip; stir into soup. Ladle ?1 cup soup into bowl, stir in miso, then stir miso mixture into soup pan.
- To make Relish: Heat small saucepan over medium-high heat, and add grapeseed oil. Add ginger and green onions, and cook 1 to 2 minutes, or until onions are wilted but still bright green. Remove from heat, and season with white pepper and salt, if desired. Stir 1 Tbs. Relish into each serving of Zosui.
- Nutritional Information.
|Amount per serving
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 5g||20%|
|Total Sugars 3g|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.