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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)
|Banno-negi (Thin green onion)
Type of Miso
Kome (Rice) miso
- 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.