Natto Miso Soup
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!
Looking for natto recipes? Try my Natto Rice Bowl, Natto Cheese Toast, or Natto Chahan!
Do you appreciate the health benefits of natto but do not like its sticky texture? No problem! Simply toss it into miso soup, and the stringy texture transforms into a more solid, easier-to-enjoy consistency!
Recipe Ingredients
You’ll need the following ingredients to make this Natto Miso Soup:
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 cut ingredients and dashi packet in a pot 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 or as little miso paste according to your tastes.
Variations
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:
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Natto Miso Soup
Print Pin SaveEquipment
- Saucepan 18cm/7 inches
- Miso measuring whisk
Ingredients
Instructions
- 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.
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!