Squash & Edamame Zosui
- 2tsp sesame oil
- 1 1/4c leeks, thinly sliced
- 1 butternut squash, diced
- 2c precooked rice (I used basmati, but brown rice would be appropriate)
- 1 1/2c edamame
- 2c vegetable broth
- 1 4 inch piece kombu
- 3tbsp miso
- 1tbsp oil
- 3tbsp ginger, minced
- 1c onion, finely diced (green would be best, I had red on hand)
- 1/4tsp white pepper
Heat sesame oil in large sauce pan. Add leeks and cook until tender. Stir in squash, rice, edamame broth, kombu and 2 1/4c water.
Cook until squash softens.
Remove kombu, thinly slice into strips and return to soup.
Ladle one cup of soup into a bowl, stir in miso, then return mixture to soup pot.
Topping: Heat oil in small pan. Add ginger and onions. cook for 1 or 2 minutes. Remove from heat, add pepper. Stir 1tbsp into each serving of soup.
This soup is densely packed with vitamins and rich in mineral elements. But you don’t have to think about that while sipping this comfort on a cold winter day.