Since it’s the middle of autumn in Japan, every family would certainly serve miso soup to eat together, whether for breakfast or dinner.
Japan is known for its delicious miso soup (味噌汁, misoshiru) that brings many great health benefits. However, what happens when that nourishing soup is combined with something that has a powerful impression, like natto?
Interesting combination, right? Don’t let natto’s distinctive smell turn you off, considering the taste will be doubled, and the nutrients in the mix of natto and miso soup are really needed by your body.
This article will introduce you to the recipe of ‘Natto Miso’ that is delicious and will become your healthy food for diet.
About Natto
Natto (納豆) is a Japanese food made from fermented soybeans using Bacillus subtilis or called natto starter under anaerobic conditions. Even though natto is a traditional Japanese food and most Japanese people grow up with natto as their everyday food, according to a 2017 survey by Nifty, a Japanese internet service provider, only about 62% of Japanese people actually enjoy natto. This is due to none other than the uniqueness of natto itself, the smell that resembles a distinctive cheese-like aroma but is more pungent so that not a few people find it difficult to get used to it.
However, there is a point that is no less important than the smell that characterizes natto itself, it’s the macronutrient content. Natto is proven to be rich in vitamin K2 content, antibacterial action, and high dietary fiber. Additionally, the enzyme produced during the fermentation process (nattokinase) can help provide remarkable effects for the digestive and immune system, just by eating natto in a bit of serving.
Notable, isn’t it? Just eating it directly in small portions can give you health effects that can’t be underestimated. This is why many people say that natto is Japan’s most polarizing superfood.
Read more article about natto here:
Natto Miso Recipe
Natto Miso
Ingredients
- 2 tbsp Red Miso Paste
- 2 cups Dashi
- 2 tbsp Natto
- Wakame seaweed At your preference
- ½ block Tofu
- Scallions for garnish (optional)
Instructions
- Bring the dashi into simmer in a soup pot.
- Add natto into the liquid and simmer for more 2 minutes.
- Place the miso paste with spoon into the pot and dissolve it into the dashi with chopstick.
- Add the wakame seaweed and tofu and simmer for another 30 seconds.
- The soup is ready to serve. Optionally garnish with scallions.
Recommended Natto Starter Products
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Natto Starter Spores Powder 3g – 100% Organic Soybean Extract
Easily make natto at home with this natto starter powder to get the best health benefits of natto every day! We use 100% purely cultured natto starter extracted from organic soybeans (not genetically modified). Compared to the general natto starter, this product is characterized by its strong fermentative power.
