Natto jiru stands apart from the other miso soup. It is a nutritious meal by itself. The basic ingredients are root vegetables, and four different soy bean products, natto, miso, tofu, and aburaage. The mixture of miso and ground natto creates thick soup, and very satisfying.
Natto jiru is a Japanese word to signify winter in haiku. It is mainly eaten during cold winter month, because it uses root vegetables, which are available even in winter, and the thick soup mixture of natto and miso warm up the body.
Natto itself is an acquired taste, but natto jiru may be even more so. But if you like natto, you will love this soup. I omitted tofu this time, because didn’t have have it handy.
Ingredients (for 2)
- 1 pack natto
- 2 tbsp miso
- 2 cups dashi
- 1 carrot, peeled and sliced in 1/4″
- 2 oz daikon peeled and quartered, and sliced in 1/4″
- 1 oz konnyaku
- 1/2 aburaage, cut into 1/4″ strips
- 1/4 package kinugoshi (soft) tofu