Butternut Squash & Edamame Zosui with Ginger & Green Onion Relish

Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish

Zosui is a Japanese soup made with leftover cooked rice. This comforting dish is great when you want something nourishing but not too heavy.

  • 6Servings



  • 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 Tbs. white miso


  • 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 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.

Nutrition Information

  • Calories: 205
  • Carbohydrate Content: 28 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 222 mg
  • Sugar Content: 3 g