Butternut and Edamame Zosui

ONE

1 tsp. sesame oil

2 leeks, thinly sliced

TWO

2 cups butternut squash, chopped

2 cups  cooked brown rice

1 ½ cups frozen shelled edamame

14-oz.  low-sodium vegetable broth

4-inch roasted seaweed (used to make sushi)

2 1/4 cups of water

THREE

3 tbsp. brown rice miso  

FOUR

1 tsp. sesame oil

3 Tbs.  fresh ginger, grated

6 green onions, finely chopped

¼ tsp. white pepper 

Saute the ingredients in ONE in a pressure cooker, covered, over low heat until soft. Add the ingredients in TWO. Close the pressure cooker and bring up to high pressure. When the cooker has been sealed, reduce the heat to a simmer and cook for 6 minutes. Slowly release the pressure with the quick-release button or transfer the cooker  to the sink and run cool water over the rim to release the pressure. Ladle 
1 cup of soup into a bowl, stir in the miso, blend well, and then then stir the miso mixture into the pot.
In a small saucepan, sautee the ingredients in FOUR, covered, over low heat until the onions have wilted but are still bright green. Remove from the heat and stir into the soup.

Original in vegetariantimes.com