Creamy Natto and Crumbled Tofu Miso Soup

Name: Creamy Natto and Crumbled Tofu Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 package hikiwari natto (split soybean natto); 1/2 block tofu; 1/2 small piece ginger, grated; 400 ml dashi stock; 1 tbsp miso; 5 leaves shiso leaves, julienned

This comforting Japanese-style soup combines creamy hikiwari natto, soft crumbled tofu, and savory miso in a light dashi broth. Fresh ginger and shiso brighten every bowl, making it a quick, nourishing meal for busy days.

Servings2 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

hikiwari natto (split soybean natto)
1 package
tofu
0.5 block
ginger, grated
0.5 small piece
dashi stock
400 ml
miso
1 tbsp
shiso leaves, julienned
5 leaves

Step-by-Step Instructions

Pour the dashi stock into a small pot and bring it to a gentle boil over medium heat. Crumble the tofu into bite-size pieces with your hands and add it to the broth.

Lower the heat and dissolve the miso in a ladleful of hot broth before stirring it back into the pot. Add the natto and grated ginger, then warm the soup gently without letting it boil. Divide into serving bowls and finish with the shredded shiso leaves.

Chef's Tips

Do not boil the soup after adding the miso, or the flavor can become harsh. If shiso is unavailable, thinly sliced green onion is a good substitute. This soup is best served fresh, but leftovers can be refrigerated for up to 1 day and reheated gently.