Crumbled Tofu in Creamy Natto Soup

Name: Crumbled Tofu in Creamy Natto Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 packages Hikiwari natto (split soybean natto); 1/2 block Tofu; 1/2 small piece Ginger (grated); 400 ml Dashi stock; 1 tbsp Miso; 5 leaves Shiso leaves (julienne)

cookpad.japan @cookpad_jp

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes.

This soup is delicious piping hot, but just be cafeful not to make it too hot!
Use any kind of natto you like.
Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes.

This soup is delicious piping hot, but just be cafeful not to make it too hot!
Use any kind of natto you like.
Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

cookpad.japan @cookpad_jp

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes.

This soup is delicious piping hot, but just be cafeful not to make it too hot!
Use any kind of natto you like.
Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes.

This soup is delicious piping hot, but just be cafeful not to make it too hot!
Use any kind of natto you like.
Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

Saved

Ingredients

2 servings

1 packagesHikiwari natto (split soybean natto)
1/2 blockTofu
1/2 smallpiece Ginger (grated)
400 mlDashi stock
1 tbspMiso
5leaves Shiso leaves (julienne)

Saved

Steps

1

Add dashi stock to a pot and heat over medium heat. When it boils, use your hands to crumble the tofu into the pot.
2

Dissolve the miso in some of the stock as you add to the pot. Add natto and ginger. Turn off the heat just before it starts to boil. Transfer to serving bowls and scatter the julienned shiso leaves on top of the soup.