If you love natto but are not too fond of its stick-to-your-mouth texture then this natto miso soup will be perfect for you! Let's learn how to make it!
Natto is a superfood!
It contains an abundance of essential vitamins and minerals, including vitamin K2. The healthy bacteria in natto aid digestion by boosting the immune system!
You know that it's healthy, but you just don't like the stickiness?
The consistency of natto changes when it's heated. When you put in miso soup, the stringy texture dissolves into a more solid one, making eating for those who don't like those pesky strings easier!
- This recipe is for you if:
- You love Japanese natto
- You love miso soup
- You are looking for natto recipe
- You are looking for a healthy soup recipe
Let me show you how to make it. If you want to check the recipe, please jump to the recipe card. Let's get cooking!
About This Recipe
- Japanese natto recipe
- Hearty and healthy miso soup
- Ready in 10 minutes
- Only 5 ingredients
Here are the ingredients (amounts are in the recipe card below).
- Scallion, Shimeji mushrooms: You can also pick other ingredients if you don't have them. See the Variation section below.
- Dashi: I use Dashi packet in this recipe. You can also use Dashi powder.
- Natto: Any type of natto is ok. See: How to eat natto for more information.
- Miso paste: It's made with soybeans, rice koji, and salt. Please pick an authentic one that doesn't include any other ingredients in it.
Ok, let me show you how to make it! You can also watch this video.
- Cut scallion into small pieces
- Cut the bottom of Shimeji mushrooms and separate them
- Bring to a boil on medium heat
- Simmer for 3 minutes
- Turn off the heat and add natto
- Add miso and stir gently until it dissolves
Here you go, hearty natto miso soup is ready! Feel free to add as much or little miso paste according to your tastes.
If you don't have scallion or shimeji mushrooms, it's ok. The best thing about miso soup is that it goes well with any ingredients! Here are some ideas:
- Any mushrooms
- Kabocha (Japanese pumpkin)
- Leafy vegetables
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:
Thanks For Stopping By
I truly believe that eating natto makes you stay healthy. I hope you love this delicious and comforting natto miso soup as much I do!
If you want to get more natto recipes, I listed my favorite ones below so please check them out.
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More Natto Recipes You Might Like
- How to eat Japanese Natto
- Chilled natto udon noodle bowl
- Natto egg toast
- Natto cheese toast
- Natto omelet
- Natto chahan (Fried rice)
- Natto rolls
Natto Miso SoupPrint Pin Rate
- Saucepan 18cm/7 inches
- ¼ Scallion, 30g
- ½ Shimeji mushrooms, 80g
- 1 Dashi packet, or 2 to 3 teaspoon Dashi powder
- 3 c Water, 720ml
- 1 pack Natto, 50g
- 2 tablespoon Miso paste
- Preparation: Cut scallion into small pieces, cut the bottom of Shimeji mushrooms, and separate them.
- Bring to a boil: Put vegetables, dashi packet, and water in a pot, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for 3 minutes.
- Add natto and miso paste: Turn off the heat, take out the dashi packet, add natto and miso, and stir gently until it dissolves.
- 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.
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!
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!