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Natto-jiru (natto soup) Recipe

Ingredients

How to make it

  • 1. soak the kombu in 1 litre of cold water for about an hour See Photo
  • 2. boil the 200ml water and soak the mushrooms in it for about 30 mins (place them in a small bowl and put a lid on it or plate so that the heat is retained) See Photo
  • 3. wash the spinach and carrots
  • 4. chop them up as you prefer and put them aside
  • 5. sieve the kombu stock in a large pot and place the carrots in it
  • 6. in the meantime remove the stems from the mushrooms, chop them lengthwise and then place them in the saucepan together with their soaking water
  • 7. open the packs of natto and mash it up in a bowl (see last thumbnail photo.) if you have a mortar and pestle then you can easily do this. mash it up until it’s very gooey See Photo
  • 8. when the carrots are almost soft, add the spinach and simmer until wilted
  • 9. then turn off the heat and add the miso. you can easily do this by melting it inside a sieve and stirring it with a spoon. this ensures that you don’t have any lumps in it. otherwise using a ladle, scoop out some stock and melt in there before adding it to the saucepan.
  • 10. finally add the natto, stir well and serve
  • 11. you can sprinkle some toasted sesame seeds on the soup to garnish
Shiitake mushrooms   Close
Kombu   Close
Mashed natto   Close

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alessioxvx London, UK

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