Natto Miso Soup with Mushrooms
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 Bowl, Natto Cheese Toast, or Natto Chahan!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this recipe:
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.
Step 1
Cut shimeji mushrooms and scallions.
Step 2
Put the mushrooms and scallions, dashi powder (or dashi packet in the picture above), and water and simmer.
Step 3
Turn off the heat and add natto.
Step 4
Add miso paste and stir gently.
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:
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Natto Miso Soup with Mushrooms
Print Pin SaveEquipment
- Medium saucepan
- Miso measuring whisk
Ingredients
- ¼ Scallion, chopped
- ½ Shimeji Mushrooms
- 1½ tsp Dashi Powder
- 3 cups Water, 720ml
- 1 pack Natto, 50g
- 2 Tbsp Miso Paste
Instructions
- Prepare the Ingredients: Chop the scallion into small pieces. Trim the bottom of the shimeji mushrooms and separate them.
- Bring to a boil: In a medium saucepan, add the scallions, mushrooms, dashi powder, and water. Bring to a boil over medium heat.
- Simmer: Reduce the heat to low and let it simmer for about 3 minutes until the mushrooms are tender.
- 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.
- Serve: Pour the soup into bowls and enjoy!
Video
Notes
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you want to try making dashi from scratch, here are the recipes: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine)
- It’s up to your preference to mix natto before adding to the pot or not. If you don’t like the smell, it’s better not to mix it. If you want to taste the umami, it is better to mix it.
curious how mixing changes the taste of the natto? isn’t mixing just stirring? tia
Hi Debra, thanks for your comment! Natto’s gooey strings are the key. They contain umami elements, and the more you stir, the more these elements increase (more savory). You can find comparison photos (stirring 20 times and 400 times) in this recipe – https://chefjacooks.com/en/natto-gohan-recipe/ I hope it helps!
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.
Thank you so much for your comment, Rick! Glad to hear you enjoy natto recipes!