Natto Miso Soup with Okra

Name: Natto Miso Soup with Okra
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 dashi packet; 2 cups water ((for the dashi)); 2 okra; 1 pack natto (fermented soybean) ((you can find it in the refrigerator or freezer section of a Japanese market)); 2 Tbsp miso; ½ Tbsp toasted white sesame seeds ((optional; you can grind them, if you like))

This Natto Miso Soup with Okra is easily one of the healthiest yet simplest soups you can make any time of the year! Despite the minimal ingredients, it is packed with good-for-your-gut and anti-inflammatory goodness. {Vegan-adaptable}

⏱ 10 min 🔨 Prep 5min 🔥 Cook 5min 📊 Easy 🍽 2 servings 👁 9

Ingredients

2 servings

1 dashi packet
2 cups water ((for the dashi))
2 okra
1 pack natto (fermented soybean) ((you can find it in the refrigerator or freezer section of a Japanese market))
2 Tbsp miso
½ Tbsp toasted white sesame seeds ((optional; you can grind them, if you like))

Instructions

Gather all the ingredients.
To a medium saucepan, add 2 cups water and 1 dashi packet.
Start cooking over medium heat and bring it to a boil. While waiting, you can prepare the other ingredients (go to the next step). Once boiling, shake the bag a few times to release more flavor into the soup. Reduce the heat to medium low and simmer for 2–3 minutes. Then, discard the packet. Your dashi is now ready to use.
Meanwhile, prepare the ingredients. Cut off the stem ends of 2 okra. Then, cut the okra crosswise into thin slices.
Empty 1 pack natto (fermented soybean) onto your cutting board. Run your knife through the natto to chop the soybeans into small pieces.
To simmer dashi, add the okra and natto to the sauce pan.
Cook for 1 minute, stirring occasionally.
Turn off the heat. In a ladle, stir 2 Tbsp miso into some hot stock using cooking chopsticks to completely dissolve, then release it into the soup. Alternatively, you can use a fine-mesh miso strainer and/or a miso muddler to dissolve it faster. Next, taste the soup and add more miso if needed. If it's too salty, add water or dashi (if you have any) to dilute. To serve, pour the miso soup into individual bowls. Optionally, sprinkle (ground) sesame seeds for the aroma and texture.
I highly recommend consuming the miso soup immediately because it will lose its aroma and flavor over time. If you happen to have some leftovers, cool the soup to room temperature (no longer than 4 hours), store in an airtight container, and keep for up to 2 days in the refrigerator or 2 weeks in the freezer. When ready to use, reheat in a pot over medium heat, but do not boil.