Natto soup
By adding the included sauce to natto halfway through, moisture will easily mix and spread. Natto is prone to sinking, so I added a little thickening with potato starch.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Put the bonito soup stock in a pot and bring to a boil over high heat.
2
After loosening the natto a little, place it on a cutting board and lightly chop it with a knife. Add natto sauce to make it easier to chop.
3
Put chopped natto and silken tofu cut into 7-8mm square dice shapes in the boiling bonito soup stock. Remove the scum on the surface halfway through, bring to a boil, turn off the heat and add the miso while straining.
4
Add the water-soluble potato starch and mix well, then turn it on again and remove from the heat just before it boils.
5
Serve in a bowl and topped with chopped green onions if desired.
Ingredients for 4 people
-
- Natto
- 100g
-
- Bonito dashi
- 2 cups
-
- Natto sauce
- 1 bag
-
- Silk tofu
- 1/4 chome (about 50g)
-
- miso
- 30g
-
- Water-soluble potato starch
- 1 tablespoon
-
- For green onion
- A little
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