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.