1/2 of recipe:
126 calories; 10.1 g protein; 6.2 g fat; 8.0 g carbohydrate; 4.7 g net carbs; 233 mg sodium; 0 mg cholesterol; 3.3 g fiber
30-40 g enoki mushrooms (39 g in photo)
1/2 (65 g) atsuage deep-fried tofu; prep-boiled
4 cherry/grape tomatoes (35 g in photo)
Several nira garlic chive leaves (10 g in photo)
250 cc dashi
1 tsp sakekasu sake lees
2 tsp miso
In a pot, put dashi, sakekasu and natto, bring to boil, lower heat to medium low, and simmer for a few minutes.
Meanwhile, take some dashi from pot, and loosen miso.
Remove root ends of enoki, break into smaller bundles, and chop into 2-3 cm.
Cut atsuage into 2-3 cm squares.
Cut nira into 3 cm, and cut grape tomatoes in half.
Roughly mash natto.
Add miso, and mix well.
- The soup tastes richer when natto and other ingredients (enoki, atsuage in above case) are simmered for some time.
- Tofu or usuage thin deep-fried tofu is a great option instead of atsuage.
- Prep-boiling of atsuage is said to remove approximately 2 g fat per 130 g piece (0.5 g fat, 5 kcal per serving above).
- In the top photo, the soup is served with a dash of shichimi pepper.