Tofu Recipes

Tofu and Fermented Soybean Soup (Natto-jiru)

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


3-1/2 oz natto package

1/2 to 1 cake of konnyaku, sliced into thin strips

14 oz firm tofu

2 cup chopped mitsuba trefoil or green vegetable leaves

3-1/4 cup dashi stock

3 level tablespoon red miso

Chopped green onion (optional)


Cut tofu into 1 inch cubes.  Chop, mash or grind natto and mix with small amount of dashi stock.

In 3-quart saucepan, heat dashi stock and add konnyaku strips; bring to a boil.  Add red miso, natto and tofu; stir to mix and cook for 1 to 2 minutes over medium high heat until almost boiling.  Add chopped mitsuba and remove from heat.  Sprinkle with chopped green onion.

Makes 4 servings.

Note:  Deep-fried tofu pouches (last week’s recipe), taro, shiitake mushrooms or green onion can be added to this soup.

This entry was posted in Firm Tofu, Konnyaku (Block), Natto, Uncategorized. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted October 5, 2010 at 8:05 pm | Permalink

    Sounds good! RT @AlohaTofu: Tofu & Fermented Soybean Soup recipe uses 3 of our products – tofu, natto & konnyaku!

  2. Posted October 5, 2010 at 8:20 pm | Permalink

    @susanteton RT @AlohaTofu: Not for the faint of heart! Tofu & Fermented Soybean Soup recipe – tofu, natto & konnyaku!

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