Have you ever tasted a soup so warm and rich that it made you wonder how something so simple could carry so much flavor? Many people think you need heavy seasonings or long cooking times to get deep taste, but this recipe proves the opposite. Salt-koji soup umami 塩麹スープのうま味 uses gentle ingredients and natural seasonings to create a bowl that feels light, soothing, and full of hidden richness. This soup shows how everyday vegetables and a spoon of shio koji can create incredible depth without much effort.

If you enjoy simple cooking, clean flavors, and warm comfort, this recipe will become a favorite. It is easy to make, kind to the stomach, and filled with natural umami.

Table of Contents

What Makes This Recipe Special

This soup is unique because it uses shio koji, a traditional Japanese seasoning made from rice malt, salt, and water. Shio koji brings natural enzymes that help unlock taste, soften vegetables, and give the soup a mellow, rounded flavor. Even with simple vegetables, the soup tastes layered and satisfying.

This recipe is quick and easy. It takes about 20–25 minutes from start to finish. The difficulty level is very easy, making it perfect for beginners or anyone who wants a comforting bowl without stress. Everything cooks in one pot, and the steps are clear and simple.

Quick Facts Salt-Koji Soup Umami Recipe (塩麹スープのうま味)

Difficulty

★ ★ ★ ★ ★

Easy

Total Time

20–25 minutes from prep to bowl

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Essential Ingredients

Key Ingredients (材料)

Salt-Koji Soup Umami

These ingredients create the clean, gentle flavor of Salt-koji soup umami. Each item adds its own layer of taste and texture, and substitutions are included to keep the recipe flexible.

1

Dried Strips of Daikon (10g)

These dried daikon strips add natural sweetness and a mild earthy depth once rehydrated. They help build the base flavor of the broth.

Substitution ideas:

• Fresh daikon cut into thin strips
• Turnip slices for a similar mild flavor
• Dried radish chips (unsalted)

2

Cabbage (100g)

Cabbage softens during cooking and adds a gentle sweetness that balances the shio koji. It also brings a tender texture to the soup.

Substitution ideas:

• Napa cabbage
• Bok choy
• Spinach added at the end for a lighter version

3

Carrots (100g)

Carrots bring color, natural sweetness, and a smooth texture. They help round out the flavor of the broth.

4

Ginger (5g)

Thinly sliced ginger adds warmth and brightness. It enhances the clean taste of the soup without overpowering the vegetables.

5

Shimeji Mushrooms (80g)

Shimeji mushrooms bring natural umami and a soft, earthy note that deepens the flavor of the broth.

6

Shio Koji (1 tbsp)

The key seasoning that gives the soup its deep umami. It gently enhances flavor without making the broth heavy.

7

Chicken Stock Base (2 tsp)

Adds savory depth and rounds out the broth. It blends smoothly with the shio koji to create a balanced taste.

8

Soy Sauce (1 tsp)

Gives a mild color and balances the broth with a gentle savory note.

9

Thread Agar (8g)

Adds a light, silky texture that thickens the broth slightly and gives the soup a delicate finish.

10

Sesame Oil (1/2 tsp)

A small drizzle at the end adds aroma and warmth, completing the soup with a toasty finish.

Step-by-Step Instructions

Below is the unique, easy-to-follow guide for preparing Salt-koji soup umami 塩麹スープのうま味.

Step 1: Prepare the Vegetables

Wash the dried daikon and drain well. Thinly slice the cabbage and carrots so they cook quickly and evenly. Remove the stems from the shimeji mushrooms and separate them. Slice the ginger very thin so its flavor spreads through the soup.

Step 2: Simmer the Base

Place 800ml of water into a pot. Add the prepared vegetables and shio koji. Heat until it begins to boil. Once it reaches a boil, lower the heat, cover the pot, and let it simmer for about 7 minutes. This allows the vegetables to soften and the natural sweetness to blend into the broth.

Step 3: Season the Soup

Open the lid and add chicken stock base and soy sauce. Stir gently. Once the soup comes back to a light boil, turn off the heat and mix in the thread agar. The agar will soften and give the soup a pleasant, delicate texture.

Step 4: Finish With Aroma

Drizzle a small amount of sesame oil over the top. This final touch adds warmth and a soft nutty aroma. The soup is now ready to serve.

Secrets to Success and Expert Tips

These simple tips make it easy to create a clear, flavorful, and perfectly balanced Salt-koji soup umami every time:

• ♥
  Slice the vegetables thinly
  Thin slices cook faster and release more flavor into the broth, creating a deeper umami base with very little effort.
• ♥
  Simmer on low heat
  Gentle heat protects the enzymes in shio koji and keeps the soup clear. High heat may dull the flavor or make the broth cloudy.
• ♥
  Add the agar at the end
  Mixing the thread agar after turning off the heat prevents over-softening and keeps the texture smooth and silky.
• ♥
  Do not rush the shio koji
  Allowing the broth to simmer with the vegetables gives the shio koji enough time to bring out its mild, mellow umami.
• ♥
  Add sesame oil right before serving
  A small drizzle at the end keeps the aroma fresh and bright. Adding it too early can make the flavor fade during cooking.

Assembly and Presentation

How to Build the Perfect Bowl

Pour the soup into a warm bowl so it stays hot longer. Make sure each serving includes a balance of vegetables: a few mushrooms, daikon strips, and carrots for color. The agar threads add a lovely visual detail, so spread them evenly in the bowl.

Presentation Tips

• Serve in a simple Japanese-style bowl to highlight the colors.
• Add a small slice of fresh ginger on top for a clean look.
• Keep the surface clear so the broth looks bright and inviting.

Storage and Make-Ahead Tips

This soup stores well because it uses simple vegetables and light seasoning.

• In the refrigerator: Store in an airtight container for up to 2 days.
• Reheating: Warm slowly over low heat to protect the shio koji flavor.
• Freezing: Not recommended because agar and cabbage can lose texture.

To save time, prepare the vegetables in advance and store them in separate containers. When ready to cook, you can make the soup in less than 15 minutes.

Recipe Variations

Salt-koji soup umami is very flexible, and you can easily adjust the flavor, ingredients, or texture to match what you like or what you have at home. Here are some simple ways to create new versions of this soothing Japanese soup:

1

Add More Vegetables

Give the soup extra color and sweetness with healthy vegetables:

• Spinach for a light green flavor
• Onions for added sweetness
• Sweet potatoes for a heartier bowl

2

Try Different Mushrooms

Mix and match mushrooms to deepen the umami profile:

• Shiitake for a stronger aroma
• Enoki for a soft, light texture
• King oyster mushrooms for a meaty bite

3

Add Simple Proteins

Boost the soup’s nutrition by adding light proteins:

• Tofu cubes for a gentle texture
• Shredded chicken for a heartier bowl
• Small shrimp for a seafood twist

4

Change the Flavor Style

Try a new taste while keeping the soup light and comforting:

• Add miso for a richer, deeper broth
• Use vegetable stock for a plant-based version
• Add a pinch of chili flakes for mild heat

Variation Recipes to Try

If you like Salt-koji soup umami, you can also try two light and simple Japanese soups. Okra Seaweed Soup オクラとわかめのスープ offers a smooth texture from okra and gentle flavor from wakame.
Another easy option is Komatsuna Soup 小松菜スープ, a mild and nutritious green vegetable soup.

Conclusion

Salt-Koji Soup Umami 塩麹スープのうま味 is a simple and comforting dish that proves you do not need many ingredients to create deep flavor. With its soft vegetables, warm ginger, and natural shio koji taste, it makes an ideal bowl for any day. The recipe is easy to follow, flexible, and full of natural umami. Once you try it, you may find yourself making it again whenever you want a warm and soothing soup.

FAQs

What is shio koji and why is it important?

Shio koji is a traditional Japanese seasoning made from rice malt, salt, and water. It helps unlock natural umami and gives the soup a mild and gentle taste.

Can I use other vegetables?

Yes. You can use napa cabbage, bok choy, shiitake mushrooms, or even leafy greens. The soup is flexible.

How long does the soup take to cook?

About 20–25 minutes from preparation to serving.

Can I make this soup ahead of time?

Yes. It tastes even better after resting because the flavors blend. Reheat gently before serving.

Is this soup healthy?

Yes. It is light, low in fat, and full of vegetables. The ginger and shio koji also help support digestion.

Can I change the flavor strength?

You can adjust the amount of soy sauce, mushrooms, or shio koji depending on your preference.

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