Natto and Egg Miso Soup

Everyone knows miso soup. Today, I will introduce miso soup using natto and egg. It’s so mild and creamy, and besides this is the nutrient-rich soup.


(2 servings)

  • Natto  1 portion cup (without sauce and mustard)
  • Egg 1
  • Green onion Adjust to suit your needs
  • Dashi broth 2 cups (otherwise 2 cups of water and 1 tsp of dashi powder)
  • Miso 1 tbsp


  1. Heat dashi broth until it comes to a boil.
  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!

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