When the temperature dips from 90F degrees to 60F degrees in just one day, I know it’s time to make a big pot of soup.
Napa cabbage is one of my favorite ingredients for my autumn/winter soup.
I wanted to keep this soup tasty, but I didn’t want to add too much stuff to overpower the natural flavor of each vegetable.
Here is the secret ingredient, although I am going to tell you what it is, so it’s not that secret.
This is something I started about two weeks ago.
It’s a mixture of Koji, grated onions, and salt, and it was slowly fermented over the period of two weeks.
Koji is a naturally occurring culture that is used to make various things, such as sake, miso, and soy sauce.
When it is fermented, it becomes an umami powerhouse.
A few spoons of my newly created onion koji really worked well in this soup.
This soup is packed with veggies, tofu, and noodles.
It’s warm and comforting.
Exactly what I wanted.
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