Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, crumbled tofu in creamy natto soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crumbled Tofu in Creamy Natto Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Crumbled Tofu in Creamy Natto Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook crumbled tofu in creamy natto soup using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Crumbled Tofu in Creamy Natto Soup:
- Prepare 1 packages Hikiwari natto (split soybean natto)
- Make ready 1/2 block Tofu
- Prepare 1/2 small piece Ginger (grated)
- Prepare 400 ml Dashi stock
- Make ready 1 tbsp Miso
- Make ready 5 leaves Shiso leaves (julienne)
Steps to make Crumbled Tofu in Creamy Natto Soup:
- 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.
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