Mushroom Koji Stock

I considered including this stock recipe as a component in an upcoming post for a baked Halibut. It’s a solid and versatile building block on its own though, so here it is. A short, sweet and easy post, assuming you have some koji on hand. It’s also a good way to use a handful of the koji that you carefully grew, used some to make a batch of miso maybe and do not want what is left to go to waste. 

Koji Mushroom Stock

Flavorful meatless stock for soups, sauces or braising
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Servings: 750 ml
Course: Sauce, Soup
Ingredients Method

Ingredients
  

  • 1400 ml Water about 6 cups
  • 200 gr Koji
  • 500 gr Mushrooms

Method
 

  1. Chop the mushrooms into large pieces.
  2. Place the mushrooms, Koji and water in a stock pot and bring to a boil.
  3. Reduce the heat to low and simmer uncovered until the liquid is reduced by half.
  4. Strain through a fine mesh sieve. Push gently on the solids but not too hard, so that you get most of the liquid but not push the koji through. Store in the fridge for up to a week or in the freezer for several months.

 

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