Mushroom soup has become favourite soup for a lot of people, including me. Along with its delicious taste, it has many vitamins and minerals that’s good for our body.
But don’t stop there! You can make your mushroom soup more delicious and nutritious by adding rice koji in your soup.
Rice koji is a steamed rice grain that’s been inoculated and fermented with koji mold. Rice koji is a traditional Japanese ingredient that is used to make all kinds of things like miso, soy sauce, sake, mirin, and many others.
If you’re still unfamiliar about what is rice koji and what nutrients it has, please check this articles below!
Then, you can make your mushroom and rice koji soup with confidence.
Mushroom and Rice Koji Soup Recipe
Mushroom and Rice Koji Soup
Ingredients
- 50 grams White beech mushroom
- 50 grams King trumpet mushroom
- 300 cc Broth/soup
- ½ tablespoon Shinshu miso
- 1 tablespoon Fresh cream
- 1 tablespoon Rice koji (or Amazake)
- 2 tablespoons Water-solubled potato starch Proportion 1 : 1 (Potato starch : water)
- 1 tablespoon Salad oil
Instructions
- Finely chop the white beech mushroom and king trumpet mushroom.
- Put oil in a frying pan and fry the mushrooms from step 1.
- Put broth/soup, rice koji, and miso in the frypan, simmer lightly, thicken with water-solubled potato starch, and add fresh cream.
- Stir the soup well. And it is ready to be served!
Notes
- You can use other kinds of mushroom that you like.
- You can use Amazake for the substitute of rice koji.
If you have dried koji, you may need to rehydrate it. Read this article below to know how to rehydrate dried koji!
Recommended Rice Koji Products
Buy On Amazon USA
Dried Koji, Malted Rice from Organic White Rice, Meat Tenderizer Umami Seasoning 860g (30.3oz) – Made in Japan, for Miso, Amazake Sweet Sake, Pickles, by Kawashimaya
Handmade dried koji made by craftsmen using only JAS Organic certified white rice from Okayama Prefecture, Japan. Produced and dried naturally without additives to preserve the original aroma and flavor of the koji. Taste the subtle sweetness and balance umami from rice koji.
