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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)

(Red Dashi-added Miso)


  1. Cut the kimchi into proper sizes and the banno-negi to 3-cm length. Mix the natto well.
  2. Bring the dashi stock to a boil, add the kimchi and natto and boil for a moment. Lower the heat and dissolve the miso.
  3. 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.

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