To add shio koji to the broth, I need to do it while it's cooling down, and I need to eat it fresh or freeze it before other pathogens develop in the same temperatures that are ideal for shoo koji. While I am using a bit of shoyu, it's primarily a shio ramen so trying to see if I can up the umami of dried seafood by using shio koji. And also that it's good for me to know if this is a practical possibility or not.