Natto Miso Soup with Okra
User Reviews
5
Natto Miso Soup with Okra
Description
This miso soup variation uses prepared dashi, a Japanese broth, as the base, providing a subtle seafood umami flavor. Into this, thinly sliced okra adds fresh vegetal taste and gentle texture, while natto, which is fermented soybeans known for its sticky and distinct flavor, is chopped to distribute evenly. The miso paste, dissolved off heat in hot broth, rounds out the savory elements with a balanced salty and fermented flavor.
The soup is quick to prepare, simmering briefly to retain the okra’s texture and allowing the natto’s flavor to meld into the broth without overpowering it. The dish can be served hot as a nourishing appetizer or light meal component, particularly appealing to those accustomed to natto’s unique taste and texture.
Optional ground white sesame seeds may be added for mild nuttiness and texture contrast. The soup demonstrates a harmony of traditional Japanese ingredients prepared with care to balance flavors and textures.
Ingredients
- 1 dashi find it on Amazon or at a Japanese market; you can substitute Awase Dashi or Vegan Dashi made from scratch, packet
- 2 cups water (for the dashi)
- 2 okra
- 1 pack natto you can find it in the refrigerator or freezer section of a Japanese market, fermented soybean
- 2 Tbsp miso paste plus more, to taste; any type will work; I used my favorite miso
- ½ Tbsp white sesame seeds optional; you can grind them, if you like, toasted
Instructions
- Gather all the ingredients.
To Make the Dashi
- To a medium saucepan, add 2 cups water and 1 dashi packet.
- Start cooking over medium heat and bring it to a boil. While waiting, you can prepare the other ingredients (go to the next step). Once boiling, shake the bag a few times to release more flavor into the soup. Reduce the heat to medium low and simmer for 2–3 minutes. Then, discard the packet. Your dashi is now ready to use.
To Make the Miso Soup
- Meanwhile, prepare the ingredients. Cut off the stem ends from 2 okra. Then, cut the okra crosswise into thin slices.
- Empty 1 pack natto (fermented soybean) onto your cutting board. Run your knife through the natto to chop the soybeans into small pieces.
- To the simmering dashi, add the okra and natto to the saucepan.
- Cook for 1 minute, stirring occasionally.
- Turn off the heat. In a ladle, stir 2 Tbsp miso into some hot stock using cooking chopsticks to completely dissolve, then release it to the soup. Alternatively, you can use a fine-mesh miso strainer and/or a miso muddler to dissolve it faster. Next, taste the soup and add more miso if needed. If it‘s too salty, add water or dashi (if you have any) to dilute. To serve, pour the miso soup into individual bowls. Optionally, sprinkle (ground) sesame seeds for the aroma and texture.
To Store
- I highly recommend consuming the miso soup immediately because it will lose its aroma and flavor over time. If you happen to have some leftovers, cool the soup to room temperature (no longer than 4 hours), store in an airtight container, and keep for up to 2 days in the refrigerator or 2 weeks in the freezer. When ready to use, reheat in a pot over medium heat, but do not boil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 548mg | 23% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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