Warm and comforting Natto Jiru– customizable, satisfying and comforting meal. Packed with vegetables, plant based protein and gut healthy ingredients!


If you recreate this Natto Jiru (納豆ジル) recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Natto Jiru

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 1 serving 1x


Warm and comforting Natto Jiru– customizable, satisfying and comforting meal. Packed with vegetables, plant based protein and gut healthy ingredients!


Units Scale
  • 1 3/42 cups water (475ml – 500ml)
  • 1/2 lbs mushrooms of choice (approx.225g)
  • 1/2 lbs vegetables of choice (approx. 225g)
  • 2 scallions (28g)
  • 1/2 piece aburaage, sliced into strips (40g)
  • 1/4 block of konyaku, cubed or sliced (50g)
  • 1 tsp kombu dashi stock granules (5g)
  • 1/4 tsp ajinomoto (msg)
  • 1 1/2 tbsp miso paste (30g)
  • 1 package of natto (60g)
  • 1/2 block soft tofu, cubed (40g)
  • togarashi (for serving)

Mushroom options:

  • enoki mushrooms
  • shimeji mushrooms
  • oyster mushrooms
  • shiitake mushrooms

Vegetable options:

  • potatoes
  • taro
  • lotus root
  • daikon
  • okra
  • spinach
  • wakame


  1. Separate the white and green parts of the scallions. Chop the white part around 1/2 inch in length and finely chop the green parts. 
  2. Over high heat, add 1 1/2 cups of water to a single serving pot or donabe. Stir in the kombu dashi granules, ajinomoto (msg), aburaage (fried tofu) and konjac. Add the mushrooms, vegetables and white part of the scallions. If using soft greens like spinach, add at the end to let them wilt. Bring to a boil and then reduce the heat to medium low. Cover and cook until root vegetables are cooked through (about 10 minutes).
  3. In the meantime, dissolve the miso. Using a suribachi (Japanese motor and pestal) or masher, grind the natto. You can grind it completely into a paste or keep some intact for texture. 
  4. Turn off the heat and then stir in the miso. Add the natto and mix everything together until combined. Add the soft tofu and give it one last stir. Add the green parts of the scallions and togarashi. Serve and enjoy!


  • Helpful Equipment: suribachi, donabe
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving


Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Such a comfort food!
    I really felt like I needed something cozy and heart warming in my stomach after I felt a bit sick.
    This is just perfect and can be done so easily.
    I think nearly everything in the fridge can be used, so also good if you don’t have anything particular at home and you don’t want to go buy stuff.
    For me, I added some gochujang for the spice and used cabbage. I also dumped in my rice because I just wanted to eat out of one huge bowl haha

  2. I’ve been eating natto just the old basic way (on rice) until i finally tried this recipe! Omggg sooooo comforting. Didn’t know the combination of dashi, miso and natto would taste this good! So so happy i gave this recipe a try. Even my 1 yr old loved it too 😊 enjoying natto just like japanese babies lol thanks Lisa!!