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Shio-koji Soup

Mar. 23, Mon. 2015

Authentic Japanese Cooking

Shio-koji Soup

Shio kouji supu

  • Soups&Stews
  • Vegetables

Difficulty

Ingredients (Serves 4)

1 clove garlic
3 tbsp olive oil
1 carrot
1/2 burdock root
10cm long piece of daikon radish
1/2 naganegi (Japanese long onion)
100 g cabbage
800 ml water
80 g whole buckwheat grains
3 tbsp shio-koji
Ground black pepper
Italian parsley, chopped, for topping

Directions

  1. 1. Put the olive oil and garlic into a pot and slowly, gently stir-fry to infuse the olive oil with the garlic's flavor.
  2. 2. Put the daikon, carrot, cabbage, naganegi, and burdock root (all cut into 1 cm-long pieces) into the pot and stir-fry to help meld their flavors with the olive oil.
  3. 3. Add the water, buckwheat grains, and shio-koji, then heat on high to bring to a boil. Skim off any scum that forms.
  4. 4. Once it comes to a boil, reduce heat to low and simmer for 20 minutes. Finally, add black pepper to finish.
  1. 5. Serve in individual bowls, garnished with chopped parsley.