Natto Soup

A local specialty from Yamagata Prefecture that is sure to warm you up on a cold winter's day. The more you stir the sticky natto, the better the soup will taste!

Natto Soup
Photographed by HITOSHI MATSUSHIMA


Recipe by
Genbo Nishikawa

Average

Beans & Tofu

Soups & Stews

Healthy

150kcal

20minutes

Ingredients (Serves 4)

  • 50 g natto
  • 150 g white miso
  • 1/2 block momendofu (250 g)
  • 200 ml dashi
    Note

    *Made with konbu kelp. If unavailable, use water.

  • Mitsuba stems, as desired

Directions

1

Mince the natto and grind it up with a mortar and pestle (suribachi). Gradually stir in the white miso and then dilute the mixture with 200 ml of water. Pass everything through a strainer.

2

Cut the tofu into 1 cm cubes.

3

Heat the dashi and 200 ml of water in a pot and then add the diluted natto mixture and the tofu.

4

Bring to a gentle simmer and turn off the heat. Serve in individual bowls and top with chopped mitsuba stems.