Natto Jiru (Natto Miso Soup)
A hearty miso soup with natto, tofu, and Japanese vegetables, packed with rich umami flavours.
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.