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Firm TofuKonnyaku (Block)Natto

Tofu and Fermented Soybean Soup (Natto-jiru)

By June 30, 2021No Comments

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.

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