Vegetable Soup Using Shio Koji

Vegetable Soup Using Shio Koji

This vegetable soup isn’t just cozy and delicious—it also highlights the magic of shio koji. Lately, with the heat and humidity here in Tokyo, I’ve been craving something light yet nourishing, and this gentle soup has been just right for my tired body. It also happens to be perfect for using up leftover veggies that might otherwise go to waste.

Once the soup is cooled enough, add some shio koji

Thanks to the powerful enzymes in shio koji, the vegetables (and any meat you add) break down beautifully, releasing natural sweetness and umami. The result is a simple, wholesome soup that’s incredibly satisfying—and good for you, too.

Vegetable Soup Using Shio Koji

vegetable soup using shio koji in a bowl
This cozy vegetable soup uses the enzyme-rich magic of shio koji to turn leftover veggies into a light, nourishing, and deeply flavorful dish—perfect for hot, tired days.
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Sakura Yubi
Prep Time 30 minutes
Cook Time 30 minutes
Optional Resting Time 1 hour
Total Time 2 hours
Cuisine Fusion
Course Soup
Servings 3 servings

Ingredients

  • 594 g (3.3 cups) vegetables (Use any kinds you like. I used mushroom, eggplant, broccoli, cabbage, burdock, and carrot.)
  • 140 g (4.9 oz) sausages or bacon (Optional)
  • 1 tsp (1 tsp) garlic (Optional)
  • 1 tbsp (1 tbsp) ginger (Optional)
  • 6 tbsp (6.1 tbsp) shio koji
  • 2 tbsp (2 tbsp) soup stock (Use any kinds you like. I used consomme granules and dashi powder. )
  • 0.5 tbsp black pepper
  • 800 ml (3.4 cups) water

directions
 

Preparation

  • Chop up the vegetables, meat, garlic, and ginger into small pieces.
    Chop up the vegetables, meat, garlic, and ginger into small piece

Cooking the Soup

  • In a large pot, add water, soup stock, ginger and garlic, and all the vegetables and meat.
    Turn on the heat to medium and cover with a lid.
    In a large pot, add water, soup stock, ginger and garlic, and all the vegetables and meat
  • After cooking for five minutes, give it a good stir and mix all the ingredients.
    Cover with the lid again and let it cook for about 10 more minutes or until the vegetables are translucent but not mushy.
    give it a good stir and mix all the ingredients
  • If you are in a hurry, you can cook it a bit more until the vegetables are soft and finish it up by seasoning it with shio koji and black pepper. The soup will come out delicious.
    But if you are making this ahead of time, you can follow the steps below to make use of the magical power of the enzymes in shio koji to make the soup extra delicious!
    finish it up by seasoning it with shio koji and black pepper

Resting the Soup – Let Shio Koji Do Its Magic!

  • Stop the heat and cover it with the lid and let it cool down for about an hour or until the soup is below 60 °C (140 °F). This will prevent killing the enzymes in shio koji once we add it in.
    let it cool down for about an hour or until the soup is below 60 °C (140 °F)
  • Once the soup is cooled enough, add some shio koji. We don't need to fully season yet, so go easy on the amount of shio koji you are adding.
    Once the soup is cooled enough, add some shio koji
  • After stirring, cover it with the lid and let it sit for about an hour or longer, and let shio koji do its magic. The magical power of the enzymes in shio koji is that they will break down the vegetables and meat to create umami and sweetness from them.
    If you are going to let it sit for hours, keep it in the fridge so it doesn't go bad.
    cover it with the lid and let it sit for about an hour or longer

Finishing Up the Soup

  • To finish up, you can add some water to make it as soupy as you like.
    Then add black pepper to taste and turn on the heat.
    Check the flavor, and see if it's seasoned enough. If not, add some more shio koji to your taste.
    Give it a final stir, and it's ready to serve!
    Give it a final stir, and it's ready to serve

Recipe Notes

Nutrition

Serving: 1servingCalories: 252.8kcalCarbohydrates: 30.4gProtein: 9.2gFat: 11.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 0.3mgSodium: 1762.2mgPotassium: 564mgFiber: 6.3gSugar: 9gVitamin A: 860.1IUVitamin C: 67.7mgCalcium: 69.8mgIron: 1mg
Keyword koji salt, salt koji, shio koji, vegetable soup
vegetable soup using shio koji in a bowl

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