Many people try natto for the first time straight out the box and find it overwhelming. But a more beginner friendly approach to natto is through Natto Jiru! In this hearty miso soup, natto lends a mild nuttiness, a boost of umami and adds extra depth to the flavourful broth.
I am such a big fan of natto. When I lived in Japan, I ate it all the time, but after moving to the UK, it was really difficult to find. Now that I live in Brighton, natto is everywhere and I love it!
I usually eat natto on its own but recently I’ve been loving it in brothier type dishes like miso soups or soba.
My next project is learning how to make Natto. There are a couple different methods I want to try, and once I’ve finished experimenting, I’ll update this page with a link to the blog post with all my findings!
Frequently Asked Questions
Natto is a traditional Japanese food made from fermented soybeans. It’s commonly eaten at breakfast with a bowl of white rice.
Natto has a unique flavour that can be described as funky, earthy, and slightly nutty. It’s often served with mustard and soy sauce, adding a salty and umami-rich taste that makes it more moreish!
You won’t find natto in places like Tescos or Aldi, but you can find it in the frozen section of most asian supermarkets. Another option is to buy from online supermarkets like Japan Centre or WASO.
Natto is rich in protein (19g per 100g), vitamins, and minerals. It’s linked to various health benefits, including stronger bones, a healthier heart, and a boosted immune system. Check out this Healthline post to find out more.
Natto Jiru (Natto Miso Soup)
Ingredients
Broth
- 500 mililitres Water
- 1 tsp Dashi stock powder
- 1.5 tablespoons White Miso Paste
Ingredients
- 3 Dried Shiitake Mushrooms (re-hydrated in hot water for 20-30 minutes, then sliced)
- 7cm Daikon (Approximately 7cm)
- 1 Carrot (Medium)
- 1 packet Enoki Mushrooms (separated into small chunks)
- 300 grams Medium Firm Tofu (cubed)
- 1 packet Natto
Garnish
- 1 sliced Green Onion (Optional)
- 1 pinch Shichimi (Japanese 7 spice) (Optional)
Instructions
- Start by preparing the carrot by slicing them into chunky-ish pieces (approx 1.5 cm pieces). Slice the daikon into similar sizes but to speed up cooking process, lightly score them in a criss-cross pattern.
- Add the 500ml of water, 1 tsp of dashi stock powder and sliced shiitake mushrooms into a pot on a high heat. Once it starts to boil, add in the daikon and cook for about 10 minutes or until the edges start to turn slightly translucent. Then add in the carrots, tofu and enoki mushrooms and cook for an additional 5-8 minutes.
- In the meantime, create a pourable miso mixture by adding 1.5 tablespoons of miso into a container with a couple tablespoons of hot water from the pot and mix until smooth. For the natto, mash with a fork to break up some of the beans.
- Once the vegetables are cooked, kill the heat and pour in the miso paste and natto. Give it a stir, serve and garnish with sliced green onions and a sprinkle of shichimi.
