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!
Equipment
Ingredients
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!
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.
Video
Nutrition
Serving: 1servingCalories: 54kcalCarbohydrates: 5.6gProtein: 4.6g
This nutritional information is estimated and provided for general reference only.