Tasty Natto Miso Soup with Egg Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Natto Miso Soup with Egg. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Natto Miso Soup with Egg as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Natto Miso Soup with Egg recipe. This Natto Miso Soup with Egg make for a yummy summer dinner that you can make it easy. The Natto Miso Soup with Egg recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Natto Miso Soup with Egg recipe.

Natto Miso Soup with Egg. Traditional recipes for natto miso soup call for rinsing the soybeans in cold water before adding them to the dashi, but I think that doing so defeats the purpose of putting natto in the soup. The slightly bitter tang of natto complements the savoriness of a brown miso and counters the sweetness of a lighter, sweeter miso such as Saikkyo. Heat the miso soup over medium heat.

Then add the miso to dissolve. Heat the miso soup over medium heat. When small bubbles start popping out, pour the beaten egg in a stream with one hand while the other hand stir the soup gently in a clockwise (or counterclockwise) direction. Before preparing the dish, we have done some research on how to make Natto Miso Soup with Egg easily with yummy taste. You can have Natto Miso Soup with Egg using 5 ingredients and 6 steps. Here is how you achieve that.

Yummy Natto Miso Soup with Egg Recipe Ingredients

1. It's 1 portion of cup Natto.
2. It's 1 of beaten egg.
3. You need of green onion for topping.
4. Prepare 2 cups of Dashi broth.
5. Prepare 1 tbsp of Miso.

When the egg is cooked, turn the heat off. First of all, you need dashi/Japanese soupstock. Heat the dashi but do not bring it to boil! I personally prefer white miso in this case, but it's open to all varieties.

How to make Natto Miso Soup with Egg step by step

1. Heat Dashi broth until it boils..
2. Stir the Natto (about 50 times). Beat the egg. Finely chop the green onion..
3. When the Dashi broth boil, reduce the heat to low. Then add the miso to dissolve..
4. Add the Natto. Heat the miso soup over medium heat. When small bubbles start popping out, pour the beaten egg in a stream with one hand while the other hand stir the soup gently in a clockwise (or counterclockwise) direction..
5. When the egg is cooked, turn the heat off. Add chopped the green onion..
6. Serve in a bowl. Now your miso soup is ready!.

It consists of a basic miso soup base, loaded with hearty vegetables (e.g. daikon radish, potatoes, carrots, shitake mushrooms), tofu and natto. Traditionally, the natto would be chopped or mashed into a paste before adding into the soup, which would then be boiled for some time before serving. Today, I will introduce miso soup using Natto and egg. It's so mild and creamy, and besides this is the nutrient-rich soup. #miso soup #natto #healthy Mogco Tokyo. Frying with olive oil makes natto milder.