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Natto Miso Soup in the Korean Stew Style
Natto encloses the pungency of kimchi and makes it milder. This miso soup energizes you.
Ingredients (4 servings)
| Natto (Fermented soybeans) | 1 pack (40 g) |
|---|---|
| Kimchi | 40 g |
| Banno-negi (Thin green onion) | 2 stalks |
| Sesame oil | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the kimchi into proper sizes and the banno-negi to 3-cm length. Mix the natto well.
- Bring the dashi stock to a boil, add the kimchi and natto and boil for a moment. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the banno-negi sprinkled and a few drops of the sesame oil.
★ A Note
This miso soup is easy to prepare and warms you up. The flavor of sesame oil increases your appetite.
