nutritional information

Per Serving (1 cup soup and 1 Tbs. relish):

  • Calories: 205
  • Protein: 7 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 28 g
  • Cholesterol: 0 mg
  • Sodium: 222 mg
  • Fiber: 5 g
  • Sugar: 3 g

Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish

Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish

Serves 6

30 minutes or fewer

Zosui is a Japanese soup made with leftover cooked rice. This comforting dish is great when you want something nourishing but not too heavy.
  • 2 tsp. toasted sesame oil
  • 2 leeks, light green and white parts thinly sliced (1¼ cups)
  • 1 12-oz. pkg. diced butternut squash
  • 2 cups or 1 10.5-oz. pkg. cooked brown rice
  • 1 ½ cups frozen shelled edamame
  • 1 14-oz. can low-sodium vegetable broth
  • 1 4-inch piece kombu
  • 3 Tbs. white miso
  • 1 Tbs. grapeseed oil
  • 3 Tbs. minced fresh ginger
  • 6 green onions, finely chopped (1 cup)
  • ¼ 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.

January/February 2011 p.34

you might also like


This is a family favorite & this method works really well, especially appreciated when one is already hungry & there's limited time. I love my pressure cooker.

claire - 2014-07-30 11:42:37

Seriously a pressure cooker for vegetables? Why?? So all the veggies get soggy instead of nicely cooked?

Rose - 2014-07-29 22:41:18

Pressure Cooker ?? I missed that...I just cook leeks longer will all work you go you get the picture.. take the time out to cook...the ing. are what turned me on to this recipe...thanks

judith - 2013-06-02 21:22:37

Sounds like something I have been looking for...trying it tonight...thanks

judith - 2013-06-02 21:19:08

I made this with out a pressure cooker. I just sauteed the leeks for 5 minutes or so, then added the diced squash, water and broth, brought to a light boil then simmered it until the squash started to soften. I diced the squash fairly small - about 1/2 inch cubes. Basically in the time it took to shell 2 packages of edamame and wash and cut the green onions, the squash was cooked enough. Great weeknight dinner on a cold and rainy day!

mike Krautner - 2013-02-27 00:31:06

I bought a butter squash to try new recepy and this one is just the thing I was looking for: easy to do and teasty!!! Thank you, you are always helpful. I just love your recepys. Send you big hug from Tijuana Mexico.

Cristina Alba - 2013-02-20 19:08:13

What adjustments do I need to make if I make this without a pressure cooker?

LBoschmann - 2013-02-20 18:35:38

How about alternative cooking instructions for those of us who don't have a pressure cooker?? This sounds like something I'd love to try ....

Susan - 2013-02-20 16:47:47

Kombu, a type of kelp, is a traditional ingredient in Japanese dashi along with dried bonito (a type of fish) flakes. This soup would ordinarily be prepared with dashi, but VT has left out the bonito flakes to make it vegetarian. The seaweed will add a briny flavor, but not a fishy one. Seaweeds are generally rich in minerals, especially iodine, and kombu is also loaded with glutamate, which yields "umami" flavor. On a different note, VT, why the instructions to use packaged pre-cut squash and packaged pre-cooked rice!!? Even if these products are relatively preservative-low, they add oodles of extra plastic packaging (not to mention expense) to what should be two very simple, economical foods. Let's move producing power back into the kitchen and away from corporate conglomerates, and isn't that what home cooking is all about?

Amy - 2013-02-20 16:41:01

My husband and I really loved this recipe. It was delicious and I will be making it again soon!

Louanne - 2012-10-28 12:52:14

Does kombu add a fishy flavor??? What "nutrients" does it have? Internet search vague.

Stacy Fladhammer - 2012-07-23 12:47:54

I made this recipe without the kombu, because I also didn't know what it was, and it was delicious. This has become a staple at our house.

Blayne - 2012-02-27 17:05:32

I second the question: What is kombu? VT tends to like to use unusual ingredients and not give a definition of what they are.

Ruthie - 2012-01-18 12:53:53

what is kombu

Anonymous - 2012-01-14 03:37:02

Kombu is dried seaweed. Really not necessary for this soup but it will add some extra nutrients. I throw a strip of it in most soups that I make. I made this soup using fresh butternut squash and it cooked up nicely in the 6 minutes. The soup has a very interesting, somewhat salty flavor. It was just okay. Not something I would make again.

Kelly J. R. - 2012-02-13 15:26:29