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Natto-Jiru (Natto Soup With Miso, Tofu, and Vegetables)
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Prep Time
5m
Cook Time
15m
Total Time
20m
This natto-jiru recipe is a comforting and flavorful soup made with miso, tofu, and vegetables. The combination of sweet white miso, brown aka miso, and dashi creates a rich and savory broth, while the natto and tofu add texture and protein. Finish with scallions for a delicious and nutritious meal.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Prepare mushrooms (this will vary depending on the type): wash away any dirt, discard tough stems, slice shiitake caps and any other large mushroom caps, and separate mushroom clusters into manageable groups. Meanwhile, in a medium saucepan, bring dashi to a simmer over medium-high heat. Add vegetables and mushrooms, cover, and reduce heat to medium-low. Simmer until tender, 8 to 10 minutes. Uncover, stir in wakame, and remove soup from heat.
2
In a suribachi (or mortar and pestle), grind natto into a paste that is mostly smooth and very sticky; alternatively, place in a small bowl and mash with a fork.
3
In a small bowl, combine mixed miso (or brown rice miso) and sweet white miso and whisk in 3 tablespoons (45ml) hot dashi broth until smooth and free of lumps, then stir miso into soup until well combined. Whisk 2 tablespoons (30ml) hot dashi broth into natto paste to loosen, then stir into soup. Gently stir in cubed tofu.
4
Serve immediately, garnished with scallions. This Recipe Appears In
Mizuna
Mizuna
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories86kcal4%
-
Fat3g0%
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Saturated Fat0g0%
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Carbohydrates6g0%
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Fiber1g0%
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Sugar1g0%
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Protein7g0%
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Cholesterol0mg0%
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Sodium426mg21%
Percent Daily Values are based on a 2,000 calorie diet.