Natto Miso Soup with Egg
Natto Miso Soup with Egg

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, natto miso soup with egg. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Heat Dashi broth until it boils. When the Dashi broth boil, reduce the heat to low. Then add the miso to dissolve. Traditional recipes for natto miso soup call for rinsing the soybeans in cold water before adding them to the dashi, but I think that doing so defeats the purpose of putting natto in the soup.

Natto Miso Soup with Egg is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Natto Miso Soup with Egg is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have natto miso soup with egg using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Natto Miso Soup with Egg:
  1. Prepare 1 portion cup Natto
  2. Get 1 beaten egg
  3. Get green onion for topping
  4. Make ready 2 cups Dashi broth
  5. Get 1 tbsp Miso

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes. Here's my simple miso soup with a bit of a twist which is perfect for breakfast, brunch, dinner — or maybe any time of the day! To serve, pour the miso soup into a bowl.

Steps to make Natto Miso Soup with Egg:
  1. Heat Dashi broth until it boils.
  2. Stir the Natto (about 50 times). Beat the egg. Finely chop the green onion.
  3. When the Dashi broth boil, reduce the heat to low. Then add the miso to dissolve.
  4. Add the Natto. Heat the miso soup over medium heat. When small bubbles start popping out, pour the beaten egg in a stream with one hand while the other hand stir the soup gently in a clockwise (or counterclockwise) direction.
  5. When the egg is cooked, turn the heat off. Add chopped the green onion.
  6. Serve in a bowl. Now your miso soup is ready!

Here's my simple miso soup with a bit of a twist which is perfect for breakfast, brunch, dinner — or maybe any time of the day! To serve, pour the miso soup into a bowl. Place a poached egg on top of it and garnish with spring onion and shichimi togarashi. Egg-and-Miso Breakfast Soup. this link is to an external site that may or may not meet accessibility guidelines. The breakfast menu was: Baked Salmon, few pieces of rolled egg (tamagoyaki), a small plate of natto, cup yogurt and of course - miso soup on the side.

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