The Japanese fermented koji is used to make Shio Koji soup. This specialty fungus has a rich and distinctive flavor and is an ideal ingredient for Japanese food. The koji is a naturally sweet, sour, and nutty seasoning. In addition to its unique taste, shio koji has many benefits. It can be added to many dishes, from sushi to pasta.
Japanese Shio Koji Soup recipes
Shio Koji soup
This soup has as muchnutritional goodness as it has great taste. Koji, a rice mold that helps in thefermentation of Japanese foods, also enhances the flavor of the variousingredients in this soup, since it breaks down the starch and protein.
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Servings: 4 servings
Calories: 61kcal
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Ingredients
- 3 & 1/2 oz. each of mushrooms- enoki shimeji,
- Eringi and shiitake
- 24 & 1/3 fl. oz. vegetable stock
- 1 & 1/3 oz. shio koji natural seasoning
- 1 pinch salt kosher
Instructions
- Slice mushrooms. Boil in water for a couple minutes.
- Drain. Add natural seasoning to hot mushrooms. Allow to set for 10 to 15 minutes so the flavors can develop.
- Bring the stock to a boil in a separate pan. Add salt and mushrooms. Allow to heat through.
- Spoon in individual bowls. Serve with crusty bread, if desired.
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Notes
Shio koji is a Japanese fermented product made from rice grain koji and water. The ingredients in this soup are fermented to a slightly sweet flavor, and the koji is used in marinades, sauces, and soups. When it's cooked, the koji will give the dish a tangy, sour, and savory flavor, and a thick consistency.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 953mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 6mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Slow Cooker Shio Koji Soup
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 onion, chopped
- 4 cups of water
- 1/4 cup of shio koji
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- Salt and pepper to taste
- Fresh green onions for garnish
- Cooked udon noodles (optional)
Instructions:
- Place the chicken breasts, shiitake mushrooms, carrots, celery, and chopped onion in your slow cooker.
- In a separate bowl, mix the shio koji, minced garlic, grated ginger, and water. Pour this mixture over the ingredients in the slow cooker.
- Add a pinch of salt and pepper to season. Remember that the shio koji already contains salt, so adjust according to your preference.
- Set the slow cooker to the low heat setting and cook for 4-6 hours. The exact time may vary depending on your slow cooker, but the goal is to let the flavors meld together.
- Once the soup is ready, shred the chicken using two forks or chop it into bite-sized pieces.
- Serve your Shio Koji Soup in bowls, garnished with fresh green onions. If you like, you can also add cooked udon noodles for a heartier meal.
- Enjoy the rich umami flavors and the convenience of slow cooking. This method lets you savor the essence of Japanese Shio Koji Soup with minimal effort.
Tips for making Shio Koji Soup
Cooking Japanese Shio Koji Soup to Perfection
- Use Quality Shio Koji: The foundation of your soup is shio koji, so choose a high-quality brand. It’s worth investing in the best one you can find for the most authentic flavors.
- Balance Saltiness: Remember that shio koji contains salt. Taste the soup as you go and adjust the salt content accordingly. It’s easier to add more salt than to correct an overly salty soup.
- Marinate Ingredients: If time allows, marinate the chicken in shio koji for at least 30 minutes before cooking. This enhances the umami flavor and tenderness of the meat.
- Slow and Steady: When using the slow cooker method, patience is key. Cooking on low heat allows the flavors to meld beautifully, so resist the temptation to rush.
- Don’t Overcook: If you’re making the stovetop version, be cautious not to overcook the vegetables. They should retain some crispness to add texture to the soup.
Serving Suggestions
- Side Dishes: Serve the soup alongside classic Japanese sides like gyoza, tempura, or a fresh salad for a complete meal.
- Garnish Galore: Top your soup with sliced green onions, a sprinkle of sesame seeds, or even a dash of furikake (rice seasoning) for added flavor and visual appeal.
- Beverage Pairing: Accompany your Shio Koji Soup with a hot cup of green tea or a cold Japanese beer for a well-rounded Japanese dining experience.
- Hearty Additions: To make it a heartier meal, consider serving the soup with a side of steamed rice or udon noodles.
- Serve in Style: Opt for traditional Japanese soup bowls to make your meal feel authentic. The right presentation can make a world of difference.
Frequently Asked Questions about Shio Koji Soup
- Can I store leftover Shio Koji Soup? Absolutely! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.
- Is shio koji gluten-free? Shio koji, in its pure form, is gluten-free. However, it’s essential to check the label, as some commercial shio koji products may contain added ingredients that could introduce gluten.
- Can I substitute shio koji with anything else? While nothing replicates shio koji’s unique flavor, you can use miso paste for a different twist. Keep in mind that the taste will vary.
- Is this soup suitable for vegetarians? The traditional recipe includes chicken, but you can easily make a vegetarian version by substituting chicken with tofu and using vegetable broth.
- How can I make this soup spicier? Â To add some heat, sprinkle in red pepper flakes or a dash of chili oil. Adjust the spice level to your preference while tasting.
A bowl of savory Shio Koji Soup – the epitome of umami. A taste of Japan in your kitchen!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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