Hearty Soybean Soup with Natto
This soup is a flavorful combination of various soybean products, including natto, fermented soybeans. Here, the sticky texture of the natto is reduced a bit when sautéed; despite its aroma during preparation, neither its smell nor taste overpowers the soup, making this an appealing dish even for those who are not fans of natto.
Ingredients (Serves 3-4)
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8 green onions, 40 g / 1.5 oz. total
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2 t vegetable oil
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2 packs natto, each 40 g / 1.5 oz.; set aside Japanese mustard packets, if included
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1 t mustard (preferably Dijon), or more to taste
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600 ml (2 1/2 C) bouillon*1
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1 stem fresh thyme, or 2 pinches powdered thyme
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1 bay leaf
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150 g (1/3 lb.) tofu, firm or soft, drained, cut into 1 cm (1/2 in.) cubes
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200 ml (5/6 C) soy milk
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1 + 1/2 t Kikkoman Soy Sauce, or more to taste
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Black pepper to taste
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Chopped green onion leaves
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Chopped parsley
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1/2 piece abura-age*2, deep-fried tofu
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Kikkoman Soy Sauce
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Separate the hollow green leaves from the solid part of the onion. Finely chop the solid part for use in the soup; then cut up a few of the hollow green leaves to set aside for optional garnish.
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2
Heat vegetable oil in a heavy-bottomed pan. Add natto and sauté over low heat, stirring lightly to prevent burning. Add the chopped onion and sauté until soft.
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3
Stir in pre-packaged Japanese mustard from the natto along with the mustard.
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4
Add the bouillon to the sautéed natto. Wrap thyme and bay leaf together in cheesecloth or pack into a bundle, and add to the pot. Bring to a boil; lower heat and simmer for 2-3 minutes.
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5
Add the diced tofu; after it rises to the surface, add the soy milk and 1 t soy sauce, then heat to just under the boiling point.
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6
Taste and depending on preference, add another 1/2 t soy sauce or more and sprinkle with black pepper.
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7
Serve in individual bowls garnished with chopped green onion leaves, parsley and/or abura-age, depending on preference. Serve hot.
- *1Either meat- or vegetable-based bouillon cubes or powder may be used. Use about 3/4 the amount of bouillon suggested in directions for a mild soup base.
- *2Preheat a non-stick frying pan. Over low heat, lightly brown both sides of the abura-age, pressing it down. Remove pan from heat, brush tofu with soy sauce. Cut in half and slice into 5 mm (1/4 in.) strips.
Recipe by Michiko Yamamoto
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