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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


  1. Remove the base off the enoki mushrooms and divide into two or three portions. Chop the banno-negi finely.
  2. Bring the dashi stock to a boil and add the enoki. After the enoki is cooked, dissolve the miso and add the hikiwari-natto.
  3. 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.

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