Red Bean Soup with Mochi (Oshiruko) Using Shio Koji
This cozy Japanese red bean soup with mochi, or oshiruko, gets a flavorful twist from shio koji, which adds saltiness, umami, and enhances its natural sweetness.
And then add some water, little bit at a time. We want just enough water to smooth out the bean paste. I like my soup to be thick, but make it as thick or thin as you like.
Turn on the heat to low and mix until the red bean paste and water are mixed well together. When the soup looks like this, we are pretty much done with the soup.
Add a little bit of shio koji. This adds depth to the flavor.
Pop rice cake (mochi) into a toaster and bake it at 230 °C (446 °F) for 5 minutes or until it becomes soft and puffy.If you don't have a toaster, you can cook mochi in the microwave oven or on a frying pan too.
When your rice cake is puffy and lightly charred at the top, it's ready!
Add the hot soup into a small bowl, and then add mochi on top. And we are done!
Recipe Notes
Feel free to adjust the ingredient amounts to your taste.