Well, Zo-Sui (pronounced “zoh-soo-ee) is Japanese styled risotto.
You add cooked rice into the soup, instead of cooking rice in the soup like you do with risotto.
The result is much lighter rice soup compared to risotto.
This is a wonderful tasty meal, but it’s also great for those who are conscious of their waist line.
Rice expands in the soup when cooked in the soup and a very small bowl of zo-sui satisfies your taste buds as well as your tummy!
(I’m not really on a strict diet, but over our stay-cation I gained a few pounds and I was trying to get back to my usual weight that I’m most comfortable with; now I am back to my normal weight.)
A little fun twist of this Zo-Sui was this Indonesian relish called Sambal.
I found this at Trader Joe’s and it sounded so interesting that I brought one home.
It’s oiled peppers, lemongrass, garlic, and shallots, and they create wonderful flavors together.
By the way, the creamy white thing in the middle is not cheese but soft tofu.
A big bite of a mixture of rice, creamy tofu, crunchy napa cabbage, and spicy Sambal will make you smile. Guaranteed!
Zo-Sui with Soft Tofu and Sambal
2 cups water
1 cup cooked rice
2 tablespoons salted kombu (Japanese seaweed)
1/2 tablespoon soy sauce
1/2 cup chopped napa cabbage
1/3 cup soft tofu
1/2 tablespoon Sambal (Trader Joe’s)
1. Combine water, cooked rice, salted kombu, and soy sauce in a pan. Boil and then turn down to low heat. Salt. Continue to cook for a few minutes.
2. Add napa cabbage.
3. Serve with tofu, Sambal, and scallion.
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