After making the bacon pesto pasta, I had a little left over pesto sauce, so I made this soup. Garlic, onions, zucchini, red peppers, carrots, mashrooms, led lentel beans, white kidney beans and orzo pasta. I put about 1 tsp curry powder and 1 tsp "shio-koji" that my friend made it for me. "Shio-koji" is a fermented seasoning made from rice malt and salt and has a long history as a method for enhancing a dish’s flavor. It has recently come back into fashion in Japan. It adds umami to just about anything.
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