365 Days Miso Soup
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Natto Miso Soup in the Korean Stew Style
Natto encloses the pungency of kimchi and makes it milder. This miso soup energizes you.
Ingredients (4 servings)
| Natto (Fermented soybeans) | 1 pack (40 g) |
|---|---|
| Kimchi | 40 g |
| Banno-negi (Thin green onion) | 2 stalks |
| Sesame oil | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the kimchi into proper sizes and the banno-negi to 3-cm length. Mix the natto well.
- Bring the dashi stock to a boil, add the kimchi and natto and boil for a moment. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the banno-negi sprinkled and a few drops of the sesame oil.
★ A Note
This miso soup is easy to prepare and warms you up. The flavor of sesame oil increases your appetite.
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
