Here's a 3-minute recipe for a homemade instant cup of soy milk soup with onion koji. This quick and easy soup recipe is perfect for breakfast.
Instant cup soups are quick and easy, so great for busy mornings. But have you thought about making your own instead of buying it at the store to make it healthier?
This recipe is super simple and quick. Just throw everything—soy milk, onion koji, water, and shimeji mushrooms—into a pot, and you're good to go in 3 minutes!
The secret to the seasoning is onion koji. It's a handy seasoning that can be used as a substitute for consommé. It takes about a week to make, but the process is super easy (click here to see how to make it).
If you're worried about additives, particularly in instant products, this homemade instant soup is a great option 😋.
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🧂Ingredients
- plain soymilk
- shimeji mushrooms (or other mushrooms of your choice)
- chopped garlic (if available. Garlic powder is also good)
- water
- onion koji
- salt and pepper
- croutons (if available)
- dried parsley (if available)
⏰Instructions
Just simmer everything all in one pot!
- First, remove the hard bottom from the shimeji mushrooms with a knife and cut into the desired size or break apart by hand.
- Next, place everything except the soy milk in a saucepan and heat over medium heat for about 2 minutes.
- When the shimeji is cooked, add the soy milk and bring to a quick boil.
- Season to taste with salt and pepper and transfer to a serving dish. Top with dried parsley and croutons if desired.
🥣Tools
Once again, all you need is a single pot to cook!
🥬Variations
If you want to boost the nutritional value, go ahead and add some boiled vegetables.
If you store your boiled veggies the night before in containers like Tupperware, you'll save time and have much more efficient mornings.
🧅How To Use Onion Koji
Before using onion koji, stir it well from the bottom. The saltiness tends to accumulate at the bottom, so if you use it by scooping out only the top, you may feel it is not salty enough.
Also, if you are concerned about the green smell of onion koji, try heating it for a longer time.
💭Frequently Asked Questions
The best thing about instant soup is that it's ready in no time. Additives are a big deal with some store-bought instant soups, but all the ingredients in this recipe are additive-free, so you can relax knowing you're eating clean.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🥄Recipe For Breakfast
🧑🏾🍳Recipes with Onion Koji
📖 Recipe Card
Quick & Easy 3 Minutes Vegan Cup of Soup (Japanese-Style Cream of Mushroom)
Equipment
- pot
Ingredients
A
- 25 g shimeji mushrooms
- 1 teaspoon onion koji
- chopped garlic (if available. Garlic powder is also good)
- 100 ml water
B
- 100 ml plain soy milk
Finishing touches
- salt (to taste)
- pepper (to taste)
- croutons (to taste)
- dried parsley (to taste)
Instructions
- Remove the hard bottom from the shimeji mushrooms with a knife and cut into the desired size or break apart by hand.25 g shimeji mushrooms
- Place A in a saucepan and heat over medium heat for about 2 minutes.1 teaspoon onion kojichopped garlic100 ml water
- When the shimeji is cooked, add the soy milk and bring to a quick boil.100 ml plain soy milk
- Season to taste with salt and pepper and transfer to a serving dish. Top with dried parsley and croutons if desired.saltcroutonsdried parsleypepper
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
KOJI says
I was looking for the recipes with onion koji. It looks simple and easy. Thanks for sharing.