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Cracked Natto and Okra Miso Soup

These gooey ingredients are both packed with nutrition. This miso soup energizes you.

Ingredients (4 servings)

(Cracked fermented soybeans)
2 packs (60 g)
Okra 6 pods
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso(Fresh-packed, Additive-free Barley Miso)

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Mix the hikiwari-natto well. Boil the okra lightly and chop into pieces.
  2. Bring the dashi stock to a boil, lower the heat and dissolve the miso.
  3. Add the hikiwari-natto and okra. Serve the miso soup in bowls.

★ A Note

Okra is in season and tastes good in summer. Its combination with natto is the healthiest for miso soup. You can also add mulukhiya or mekabu (thick wakame leaves) to this miso soup.

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