Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish
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