For a soup that is full of flavour as well as goodness, this shio koji mushroom soup is a match made in heaven. Koji is a type of rice mould that is commonly used to ferment Japanese foods like miso, soy sauce, and sake. Koji will also enhance the flavour of foods by breaking down protein and starch into amino acids and glucose. The shio koji (or salt-flavoured koji) in this recipe gives the soup a particularly rich savoury flavour.
100g shiitake mushrooms 100g eringi king oyster mushrooms 100g shimeji mushrooms 100g enoki mushrooms 40g shio koji seasoning 720ml soup stock (any flavour, including chicken, fish, or vegetable) pinch of salt
Slice the mushrooms into thin slices or pieces and boil in plenty of water for about 1-2 mins. Drain and add the shio koji seasoning to the hot mushrooms. Wait about 10-15 mins for the flavours to develop.
In another saucepan, bring soup stock to the boil. Add the mushrooms and salt and allow everything to heat through.
Spoon into bowls and serve by itself or with some nice crusty bread.