ZOSUI- tasty Rice, Miso, Edamame and Butternut Squash soup

Butternut Squash & Edamame Zosui

Zosui
• 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
• 2 cups low-sodium vegetable broth + 2 ¼ cups water
• 1 4-inch piece kombu
• 3 Tbs. white miso

Relish


• 1 Tbs. grapeseed oil
• 3 Tbs. minced fresh ginger
• 6 green onions, finely chopped (1 cup)
• 1/4 tsp. white pepper


1. To make Zosui: Heat sesame oil in pot 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 pot. Thinly slice kombu strip; stir into soup. Ladle 
1 cup soup into bowl, stir in miso, then stir miso mixture into soup pan.

5. Relish: Heat small saucepan over medium-high heat, and add grapeseed oil., ginger and green

Serve soup in bowls with scoop of relish on top. In Japan the Zosui is a tasty way to use leftover rice.

Per serving (1 cup soup and 1 Tbs. relish): Calories: 205, Protein: 7g, Total fat: 7g, Saturated fat: <1g Sodium: 222mg, Fiber: 5g, Sugars: 3