Shio-koji Miso Soup with Pork and Sweet Potatoes. Fermentation is an indispensable process in miso production. The enzymes also decompose starches to draw out the sweetness from ingredients. Looking like rice porridge, shio koji takes on a faint sweet flavor for a sweet and salty taste, and has.
For quick recap of making simple and delicious dashi broth, watch this video. Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. You can have Shio-koji Miso Soup with Pork and Sweet Potatoes using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Shio-koji Miso Soup with Pork and Sweet Potatoes
- It’s 200 grams of Sweet potatoes.
- You need 1/2 of Carrot.
- It’s 200 grams of Pork sliced and chopped.
- Prepare 1 of Japanese leek.
- Prepare 1/2 of packet ○ Bonito based dashi stock.
- You need 1 tbsp of ○ Shio-koji.
- Prepare 1 of Miso.
- You need 1 of Sesame oil.
- You need 1 of Yuzu pepper paste (optional).
This makes the miso very mild, with a natural sweetness thanks to koji's ability to convert starches into sugar. White miso is most commonly used in the cuisine of Kyoto, and the most well-known brand is The first step is to cook the hard ingredients such as carrots and potatoes in dashi until they're tender. Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that my family has been enjoying the last few days. This soup makes an easy weeknight meal all on its own, especially if you already have a few leftover roasted sweet potatoes in the fridge.
Shio-koji Miso Soup with Pork and Sweet Potatoes instructions
- Cut the washed sweet potatoes, carrot into bite-sized pieces, and do the same with sliced and chopped pork. Julienne the leek..
- Put 3 servings of water in a pot, add all the ingredients and ○ seasonings, and bring to a boil. When it comes to a boil, dissolve the miso..
- Add a little sesame oil to finish. Add yuzu pepper paste if you prefer..
Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio). It is a live food that is rich in enzymes and unlocks the umami flavor in foods. The texture looks like porridge and has a subtle taste of both sweet and salty. It is often used in place of salt to enhance all kinds of foods. Shio koji is a magical ingredient because it has enzymes that break down proteins.