Hiroko Shimbo

Miso Soup with Fermented Soybeans

Natto Miso-shiru

Preparation info

  • 3

    servings
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

Not everyone appreciates the sticky texture of natto, fermented soybeans, but the stickiness disappears in this soup, which therefore provides a good introduction to this very nourishing food product. Serve the soup with a small drop of thin Japanese hot mustard paste.

Ingredients

  • 1 package (1¾ ounces) natto (fermented soybeans)
  • 2½ cups

Method

Put the fermented soybeans into a colander, rinse them with warm water, and drain them well. This removes their stickiness. Unless you are using hikiwari (chopped) natto, chop the soybeans coarsely.

In a medium pot, bring the dashi to a boil over medium heat. Add the fermented soybeans, reduce the heat to low, and cook for 2 minutes. Add the scallion, and cook for 1