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
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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.