Today I’m sharing one of my go-to variations of miso soup: Tororo Natto Miso Soup. Made with ingredients that are perhaps unfamilar– a few of favourite dymy ingredients: nagaimo, natto and okra. Packed with vitamins, minerals and gut-healthy, too!

Hi friends. This recipe post will formatted a little different than what I usually share here on my blog. It might turn out to be like tumblr blog days where we just write away about our life freely like a journal or diary… LOL but I’m just going to let my finger and mind type away.

After a a bit of a stressful heart heavy week, I woke up to 100k of the coolest humans joining the Okonomi Kitchen community. From the bottom of my tummy, thank you all!! Metrics are not something I like to focus on, but knowing that there are people that truly enjoy the content and recipes I share reminds me of why I started my food blog in the first place: to share veganized asian-inspired recipes to encourage more people to eat plant based AND to connect culture through food.

I shared the phrase ‘Don’t Yu(c)k My Yum’ in my natto video (if you’re interested, you can read more about it in the caption of the video) inspired by my elementary school teacher not thinking it was going to reach as many people as it did. I was truly in awe with the amount of people it resonated with and began using that phrase a bit more in my content. I just want to reiterate what Don’t Yu(c)k My Yum means to me.

When I’m eating something and someone says:⁣
‘ that looks so gross ‘⁣
‘ what is that ‘ + with a grossed out face⁣
‘ that smells so bad ‘

or straight up just stare at it with the face of disgust. ⁣

OR when using an ingredient that looks unfamiliar but is something I love and grew up eating from my culture.

It’s okay to have an opinion. It’s okay not to like a certain smell, food or dish. But keep that comment to yourself.

Thats it. Thats all. It’s a saying that I stand by and I will continue to use it where I feel fits.

Thank you for all of your ideas and suggestions to improve my future content. I can’t say how appreciative I am to be a part of such a wonderful and loving community. I wanted to share another phrase one of you guys shared with me (person requested to stay anonymous): Don’t Diss My Dish. I think this is so fitting, especially as a food blogger that shared plant based recipes. It’s really interesting to read some of the comments under vegan or veganized recipes. Perhaps it was the onion steak video I made but I encourage you guys to use it too if anyone says ANYYYTTTHING about your meals. 😂

Anyways, I def needed some comfort food this week and nothing is more comforting to me than a nice bowl of miso soup…. with all of my favourite DYMY INGREDIENTS. 😂 high-key annoying myself by saying it so much now but seriously, these are some of the most ‘yuked’ ingredients that deserve more love. It can be just as easy as in the way it’s prepared, ya’ll. Let’s get into itttt.

Main Ingredients

  • Nagaimo (Japanese Yam): Sometimes called Chinese Yam. Some people have a reaction to it so you may want to use cloves when peeling it. It’s quite slimy, so please be careful when grating!
  • Natto: I’ll be sharing how to make natto at home soon for Natto week around the end of May / early June… stay tuned!!
  • Miso: I love rice koji miso but use your favourite! White, red or yellow all work.
  • Kombu dashi granules: or fresh vegan dashi made with shiitake or kombu.
  • Okra: While this vegetable is optional, I always like to add it when I can because it adds to that thick and slightly slimy texture of this soup.
  • Green onions: I think miso soup should always have some green onions, scallions or leeks but totally optional!

PS. All these ingredients can be found at any well stocked asian grocery store.

Make it a complete meal by adding some rice, dango, tofu and more veggies to it too! Sometimes I’ll even add a bit of kimchi or Japanese pickles for a boost of ~flava~. The options and customizations are endless. I just throw in whatever I have in the fridge along with a protein and grain and boom, the quickest and most comforting meal on the table in under 15 minutes.

I just want to say thank you again, for your continuous love and support. For trying my recipes, sending me photos, comments, messages and tagging me in your stories. It seriously just makes me day, every day and what drives me to continue to share recipes on my little space here on the internet. LOVE YOU ALLLLLLLLLL. AND really hope you get to try this variation of miso soup out 🙂

If you try any of these ingredients or this Tororo Natto Miso Soup, I’d love to know what you think! ☺️ Positive or negative, even if it isn’t your thing, I’m glad you were open to trying it either in the comments below or by tagging me on Instagram @Okonomikitchen.

*post will later be updated with photos*

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Tororo Natto Miso Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 7 minutes
  • Yield: 1 serving 1x


Units Scale
  • 180ml water
  • 1/2 tsp kombu dashi granules (3g)
  • 60g nagaimo, outer skin peeled
  • 1 pack of natto (approx. 60g)
  • 34 okra
  • scallions, for garnish
  • 1 tbsp miso paste

Other add-in options

  • daikon
  • carrots
  • wakame
  • spinach
  • tofu
  • aburaage (fried tofu)
  • bean sprouts
  • kabocha


  1. Over medium heat, add water to a small pot along with the kombu dashi granules. Once it comes to a boil, add okra and cook for 30 seconds. Turn heat down to low and add the grated nagaimo and stir for 30 seconds. Turn off the heat and then mix in the natto. Lastly, using a miso muddler dissolve the miso paste in. Top with green onions or nori and enjoy!
  2. If adding other vegetables: add it in the beginning (before or after the okra depending on the vegetable) and let it simmer covered until cooked 80% of the way. If using spinach and any greens that cook quickly, add before the nagaimo and natto just until wilted. Tofu can be added at the end with the nagaimo. 
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Category: soups
  • Method: stove top
  • Cuisine: japanese

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.

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  1. I couldn’t wait to try this! It was delicious. Added wakame. It was delicious and amazingly, the kids loved it too. Nobody complained about the slime or the natto so I’m just so happy to have given them such a tummy healthy soup!

  2. Omg YUM! This soup is dream bc I love both Okra and Natto! Words can’t describe how delicious this soup is. It was the simplest/ easiest soup recipe I’ve ever made & surprisingly so filling for how light it looks. As suggested, I also added bean sprouts, wakame and silken tofu. Used about a TBSP of White miso. Ate it with a side of rice and this meal was ahhhhmazing! Highly recommend. Thank you Lisa for introducing me to Nagaimo! Your Japanese fried Oyster recipe is a keeper also !! 🤍

  3. I make homemade miso soup all the time and I also love natto and Nagaimo but I never thought about putting them together into miso soup before! I didn’t have any okra but instead added wakame and leftover oyster mushrooms from Okonomi Kitchen’s Vegan Japanese Fried Oysters (which I also highly recommend)! I loved that the Nagaimo made the soup almost creamy and very filling, this could totally be a meal with just a little side of rice! Natto is an acquired taste that fills a similar craving to cheese in my mind with its salty, funky umami and it’s a really interesting addition! If you don’t like it at first I highly recommend using it in different dishes like this where it blends so you can get used to the texture/flavor since it is SO healthy for you and so yum once you acquire the taste. Slimy foods are so slurping good – make this and just embrace it!