Recipe of Super Quick Homemade Crumbled Tofu in Creamy Natto Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, How to Make Ultimate Crumbled Tofu in Creamy Natto Soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Crumbled Tofu in Creamy Natto Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crumbled Tofu in Creamy Natto Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crumbled Tofu in Creamy Natto Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Crumbled Tofu in Creamy Natto Soup using 6 ingredients and 2 steps. Here is how you can achieve that.

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes. This soup is delicious piping hot, but just be cafeful not to make it too hot! Use any kind of natto you like. Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

Ingredients and spices that need to be Get to make Crumbled Tofu in Creamy Natto Soup:

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

Instructions to make 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.

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