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Mushroom and Rice Koji Soup
Thick and warm mushroom soup with rice koji recipe. Delicious and nutritious soup that is suitable to eat in the morning, afternoon, or evening!
5
from 1 vote
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Total Time
15
minutes
mins
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.
Keyword
Rice Koji, Soup, Mushroom Soup, Koji Rice