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Natto and Enoki Mushroom Miso Soup
Enoki mushrooms have plenty of dietary fiber and are in season in fall.
Ingredients (4 servings)
| Hikiwari-natto (Cracked fermented soybeans) | 60 g |
|---|---|
| Enoki mushrooms | 1/2 pack |
| Carrot | 1/4 |
| Banno-negi (Thin green onion) | 1 stalk |
| Water | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Remove the base off the enoki mushrooms and divide into two or three portions. Chop the banno-negi finely.
- Bring the dashi stock to a boil and add the enoki. After the enoki is cooked, dissolve the miso and add the hikiwari-natto.
- Serve the miso soup in bowls with the banno-negi sprinkled.
★ A Note
Use enoki mushrooms after drying them for a while. It condenses their umami (good taste) and makes the miso soup tastier.
