Ingredients
Units
- 180ml water
- 1/2 tsp kombu dashi granules (3g)
- 60g nagaimo, outer skin peeled
- 1 pack of natto (approx. 60g)
- 3-4 okra
- scallions, for garnish
- 1 tbsp miso paste
Other add-in options
- daikon
- carrots
- wakame
- spinach
- tofu
- aburaage (fried tofu)
- bean sprouts
- kabocha
Instructions
- 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!
- 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