Hey everyone, it is Drew, welcome to our recipe page. 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Crumbled Tofu in Creamy Natto Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Crumbled Tofu in Creamy Natto Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook crumbled tofu in creamy natto soup using 6 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Crumbled Tofu in Creamy Natto Soup:

1. Take 1 packages Hikiwari natto (split soybean natto)
2. Take 1/2 block Tofu
3. Prepare 1/2 small piece Ginger (grated)
4. Take 400 ml Dashi stock
5. Get 1 tbsp Miso
6. Make ready 5 leaves Shiso leaves (julienne)

Instructions to make Crumbled Tofu in Creamy Natto Soup:

1. Add dashi stock to a pot and heat over medium heat. When it boils, use your hands to crumble the tofu into the pot.
2. 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.
3. Ready to serve and ENJOY!

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