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Ingredients
- 1 packages Hikiwari natto (split soybean natto)
- 1/2 block Tofu
- 1/2 small piece Ginger (grated)
- 400 ml Dashi stock
- 1 tbsp Miso
- 5 leaves Shiso leaves (julienne)
Method
- Add dashi stock to a pot and heat over medium heat.
- When it boils, use your hands to crumble the tofu into the pot.
- Dissolve the miso in some of the stock as you add to the pot.
- Add natto and ginger.
- Turn off the heat just before it starts to boil.
- Transfer to serving bowls and scatter the julienned shiso leaves on top of the soup.
