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Ingredients

• 1 litre of filtered water + 250ml to soak mushrooms
• 3 large pieces of kombu seaweed (I think this should be the equivalent of a little less than one sheet as it comes in its package – I use a lot of this because I like a more flavoursome stock)
• 6 dry shiitake mushrooms
• 2 carrots
• a good bunch of fresh spinach
• 2 x 40g packs of natto
• 1 tbsp shoyu soya sauce
• 1 large tbsp of your favourite miso (I normally use the Shinshu variety)

Description

If You Don't Like Natto Or Are New To It, You May Like To Start Introducing It In Soups As Its Flavour Blends In And Isn't As Strong As When It's Eaten On Plain Rice.

Group Recipes