Shio Koji Avocado Soup Somen
This recipe comes from the Association of Craft Somen Makers on Awaji Island who’ve collected recipes from local chefs and home cooks. It takes advantage of the island’s famous yellow onions and historic role as a crossroad for foreign foods and culinary ideas while featuring somen noodles, a mild-tasting and delicate variety of Japanese noodles that are perfect for pairing with the subtly umami-rich flavors of avocado, onions, and shrimp.
To enhance the creamy texture of the soup and add another layer of umami and depth of flavor without overpowering the delicate ingredients, this recipe uses shio koji. This transformative seasoning is a fermented mixture of koji-cultured rice, water, and salt that's a staple of the Japanese pantry.
You can serve the dish either chilled or warm, making it a great choice for any time of year. You can also top it with other proteins like grilled chicken and fish. If you’d like to make a vegan/vegetarian version, you can easily substitute slices of deep-fried tofu skin (abura-age) for the protein and use a konbu seaweed dashi stock instead of one that includes seafood.
Shio Koji Avocado Soup Somen
Shio Koji Abokado Supu Somen : 塩麹アボカドスープそうめん
Serves 4
Main Foods
Somen Noodles, 4 bundles
Avocado, 2 small or 1 large
Yellow Onion, 1 small
Shrimp, 12
Seasonings
Olive Oil, 1 tablespoon plus more to pan fry the shrimp
Dashi Stock, 1 cup (240 ml)
Soy Milk, 1 cup (240 ml)
Sea Salt, appropriate amount
Usukuchi Soy Sauce, 2 teaspoons
Shio Koji, 1 tablespoon
Lemon Juice, 2 tablespoons
Cornstarch, 2-3 tablespoons
Aromatics / Flavorings
Black Pepper, appropriate amount
Yellow or Green Lemon, 1
Directions
Prepare the somen according to the instructions on the packet or follow one of our two methods provided here. Cover and set aside. If serving the dish cold, place the noodles in the refrigerator.
Finely chop the onion. In a medium-sized saucepan, heat 1 tablespoon of olive oil over low heat. Add the onions and a pinch of salt, and cook until translucent and tender, about 5-6 minutes. Pour in the dashi stock and soy milk, and turn off the heat.
Once the mixture has cooled, chop the avocado into cubes and add them to the pan along with the usukuchi soy sauce, shio koji, lemon juice, and pinch of black pepper. Use an immersion blender or transfer the mixture to a blender and blend until smooth. Adjust the seasoning with more shio koji or usukuchi soy sauce if you think the soup needs more salt and depth of flavor.
Rub the shrimp in the cornstarch and then rinse off. This helps remove any odors and gives them a light coating. Pat them dry, then season with salt and black pepper. In a frying pan, heat an appropriate amount of olive oil over medium heat, and pan-fry the shrimp until cooked through.
Serve
If serving cold, chill the soup in the refrigerator for a few hours. Or gently reheat the soup if serving it warm, being careful not to boil it as this can darken its color and diminish the flavor contribution of the shio koji.
Once ready, pour the soup into individual serving dishes and place the somen noodles in the center. Top each serving with three shrimp and a wedge of lemon. For an extra layer of umami flavor, drizzle the olive oil used to fry the shrimp over the soup.
Variations
There are many ways to personalize this dish to your liking, beyond the suggestions mentioned above. Experiment with using lime juice instead of lemon for a zesty twist, adding freshly chopped tomatoes and cucumbers as a colorful garnish, or drizzling a bit of extra virgin olive oil or lemon-infused olive oil over the top for added richness. For a fiery kick, try a sprinkling of shichimi or other hot pepper spice mix.