Butternut Squash & Edamame Zosui

Author:Inspired by Vegetarian Times
Yield:6 Serving(s)


2 tsp. toasted sesame oil
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
Tbs. minced fresh ginger
green onions, finely chopped (1 cup)
1/4 tsp. white pepper


  1. 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.
  2. Close pressure cooker, and bring up to high pressure. Cook 6 minutes.
  3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
  4. 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.
  5. 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.
  6. Nutritional Information.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 222mg9%
Total Carbohydrate 28g9%
Dietary Fiber 5g20%
Total Sugars 3g
Includes Added Sugars
Protein 7g

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.