Natto Miso Soup with Mushrooms

5 from 5 votes
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10 minutes
Servings 4
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If you enjoy natto and miso paste, you’ll love this natto miso soup! It’s packed with umami, offers a comforting blend of Japanese flavors, and is ready in just 10 minutes!

Looking for natto recipes? Try my Natto Rice BowlNatto Cheese Toast, or Natto Chahan!

Natto miso soup in a bowl

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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Why You Will Love This Recipe 

  • A quick and easy soup that comes together in just 10 minutes!
  • Natto becomes smoother and less sticky when added to the soup.
  • A simple yet authentic way to enjoy traditional natto miso soup at home.

Natto

Natto is a traditional Japanese food made from fermented soybeans. It has a sticky and gooey texture, is highly nutritious, and is a popular choice for breakfast in Japan. One of the most common ways to enjoy natto is by serving it over rice. Learn more about natto in Natto for Beginners: How to Eat and Enjoy It!

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Natto miso soup ingredients.
  • Natto: Available at Japanese grocery stores. If using frozen natto, be sure to thaw it beforehand.
  • Dashi: The essential flavor base of miso soup. A dashi packet or powder makes preparation quick and easy. For a vegan option, use kombu dashi powder. Learn more about dashi in this post.
  • Miso Paste: Red miso adds a deep, umami-rich flavor to the soup. If you prefer a milder taste, opt for white miso. Not sure which one to use? Learn more about miso paste in this post.
  • Scallion & Shimeji Mushrooms: These add extra flavor and texture. Feel free to substitute with other ingredients, as miso soup pairs well with many variations. Check the Variation section below for ideas.

How To Make Natto Miso Soup: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make natto miso soup.

Step 1

Cut shimeji mushrooms and scallions.

How to make natto miso soup.

Step 2

Put the mushrooms and scallions, dashi powder (or dashi packet in the picture above), and water and simmer.

How to make natto miso soup.

Step 3

Turn off the heat and add natto.

How to make natto miso soup.

Step 4

Add miso paste and stir gently.

Natto miso soup in a bowl

Serve the soup in a bowl and enjoy this hearty natto miso soup! Feel free to add as much as miso paste according to your tastes.

Additions

The best part about miso soup is its versatility—it pairs well with almost any ingredient! Here are some ideas:

  • Mushrooms: Shiitake, enoki, eringi, maitake
  • Root vegetables: Daikon, carrot, onion, lotus root, potato, sweet potato, burdok root
  • Leafy vegetables: Spinach, cabbage, napa cabbage, lettuce
  • Tofu: Firm, silken

What To Serve With

You can serve your soup with Japanese rice and other traditional dishes to give it a more authentic feel. Here are some recipes you might want to try: Japanese steamed rice, vegan vegetable gyoza (dumplings), and cucumber salad with shiokombu.

Vegetarian ebook cover image.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

Natto miso soup served in a bowl.

More Japanese Recipes You Will Love

Leave a Rating!

I hope you enjoy this natto soup recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Natto Miso Soup with Mushrooms

5 from 5 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
If you enjoy natto and miso paste, you’ll love this natto miso soup! It’s packed with umami, offers a comforting blend of Japanese flavors, and is ready in just 10 minutes!
natto miso soup in a bowl
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Equipment

  • Medium saucepan
  • Miso measuring whisk

Ingredients
  

  • ¼ Scallion, chopped
  • ½ Shimeji Mushrooms
  • tsp Dashi Powder
  • 3 cups Water, 720ml
  • 1 pack Natto, 50g
  • 2 Tbsp Miso Paste

Instructions
 

  1. Prepare the Ingredients: Chop the scallion into small pieces. Trim the bottom of the shimeji mushrooms and separate them.
  2. Bring to a boil: In a medium saucepan, add the scallions, mushrooms, dashi powder, and water. Bring to a boil over medium heat.
  3. Simmer: Reduce the heat to low and let it simmer for about 3 minutes until the mushrooms are tender.
  4. Add Natto and Miso Paste: Turn off the heat and add the natto and miso paste, stirring gently with a whisk until the miso is fully dissolved.
  5. Serve: Pour the soup into bowls and enjoy!

Video

YouTube video

Notes

Nutrition

Serving: 1servingCalories: 54kcalCarbohydrates: 5.6gProtein: 4.6g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: natto miso soup

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Juri Austin wearing denim kimono and holding bento box.

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

5 from 5 votes (4 ratings without comment)

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4 Comments

  1. 5 stars
    When we put natto in misoshiru (AKA nattojiru), we typically chop the natto into smaller pieces. We also chop the natto into small pieces when we make nattomaki.