Butternut Squash & Edamame Zosui with GingerGreen Onion Relish

• 2 tsp. toasted sesame oil
• 2 leeks, light green and white parts thinly sliced (1 1/4 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.
2. Add leeks, and cook 2 to 3 minutes, or until soft.
3. Stir in squash, rice, edamame, broth, kombu, and 21/4 cups water.
4. Close pressure cooker, and bring up to high pressure.
5. Cook 6 minutes.
6. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
7. Remove kombu from Zosui.
8. Thinly slice kombu strip; stir into soup.
9. Ladle 1 cup soup into bowl, stir in miso, then stir miso mixture into soup pan.
10. To make Relish: Heat small saucepan over medium-high heat, and add grapeseed oil.
11. Add ginger and green onions, and cook 1 to 2 minutes, or until onions are wilted but still bright green.
12. Remove from heat, and season with white pepper and salt, if desired.
13. Stir 1 Tbs.
14. Relish into each serving of Zosui.

sesame oil, leeks, butternut squash, brown rice, edamame, vegetable broth, kombu, white miso, grapeseed oil, fresh ginger, green onions, white pepper

Taken from www.vegetariantimes.com/recipe/butternut-squash-edamame-zosui-with-ginger-150-green-onion-relish/ (may not work)