Crumbled Tofu in Creamy Natto Soup

Crumbled Tofu in Creamy Natto Soup

Ginger and shiso leaves rid the smell of natto and gives a refreshing flavor.
It's recommended for dieters.
Let's eat healthy to look good and lose weight.

Ingredients: 2 servings

Hikiwari natto (split soybean natto)
1 package (40 g)
1/2 block (150 g)
Ginger (grated)
1/2 small piece
Dashi stock
2 cups (400 ml)
1 tablespoon
Shiso leaves (julienne)
4-5 leaves


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.

Story Behind this Recipe

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.