Yakisoba with Shio Koji

Yakisoba is a perfect quick meal everyone loves. Shio koji colors the flavor of this Japanese stir-fried noodle dish with savory and salty notes. Garnish with benishoga (red pickled ginger) and sprinkle on some aonori (dried green seaweed) to finish. 
Message from Nami( Just One Cookbook®): “This delicious Yakisoba with Shio Koji will pleasantly surprise you with its elegant flavors. The simple seasoning ties well with other ingredients and is a great alternative to your regular yakisoba with Worcestershire-like sauce.”
Yakisoba with Shio Koji HikariMiso
Prep Time 10 minutes
Cook Time 15 minutes


  • 1/2 lb 8 oz, 225 g sliced pork belly, cut into 1 inch pieces
  • 1 tbsp SHIO KOJI (for marinating pork belly)
  • 2 tbsp vegetable/canola oil
  • 2 cloves garlic (sliced)
  • 2 cups 5.5 oz, 156 g chopped cabbage (about 4 cabbage leaves)
  • 1 1/2 cup 3 oz, 85 g bean sprouts
  • 1/3 cup 1 oz, 25 g julienned carrot
  • 3 servings/packs yakisoba noodles (375 g)
  • 1 tbsp sake (you can substitute with 1 tbsp water for sake)
  • 2 tbsp water
  • 2 tsp soy sauce
  • 2 tbsp Hikari Miso Shio Koji
  • Aonori (dried green seaweed to sprinkle on top)


  • Put the pork belly in a bowl, add Hikari Miso Shio Koji and marinate for 30 minutes.
  • Heat a wok or pan with oil over medium high heat. When the oil begins to smoke, add the garlic and meat and stir-fry until the meat is no longer pink.
  • Add the cabbage, bean sprouts, and carrots into the wok and stir-fry until they are tender.
  • Add the noodles, sake, water, soy sauce, and Hikari Miso Shio Koji. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Transfer to plates and sprinkle aonori. Serve immediately.

Quick Tip

  • Try making yakisoba with different ingredients such as shrimp, chicken, and sausages! When you season yakisoba noodles, add one tablespoon of Shio Koji at a time and taste before you add more.

Product used in this recipe

re sq 63473 Hikari Miso Shio Koji 20.40oz

Shio Koji
20.4 oz (580 g)

Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.

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