Shio koji soup


About recipe

We use only shio koji for the broth to make shio koji soup because the umami or taste of the vegetables is brought out by the shio koji. You could put any vegetables or any oil into the soup. Adjust the soup to your taste.


  • 5 – 6 of cherry tomatoes
  • 50 – 100g of vegetables you like
  • 50g of mushrooms you like
  • 500ml of water
  • 1 and 1/2 tbsp of Shio Koji
  • 1 tbsp of olive oil


  1. Cut the vegetables and mushrooms into bite-sized pieces.
  2. Put water in a pot and heat it up.
  3. Once it boils, add the vegetables, mushrooms, and Shio Koji.
  4. When it boils again, turn off the heat and add olive oil.