Natto miso soup

By Lisa Kitahara
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  • 1 pack of natto (60 grams)
  • 2 frozen Taro balls (about 50g // can sub for any vegetables of choice ex. carrots, daikon, potatoes, mushrooms)
  • 1/2 teaspoon of kombu dashi / stock
  • 1 + 1/4 cup water
  • 50g nagaimo (mountain yam)
  • 1-1/2 tablespoon miso paste
  • Scallions for garnish


  1. Add water to a small pot over medium heat. Stir in the dashi granules and dissolve.
  2. Add the frozen taro (or root vegetable of choice). Once it comes to a soft boil, cover, reduce the heat to low and simmer for three minutes or until cooked through. Increase temperature back to medium and then grate in the nagaimo. Once nagaimo is warmed through, turn off the heat and then stir in the natto. Lastly, using a miso mesh dissolve the miso paste in. Stir and then serve in a bowl. Garnish with scallions or nori and enjoy!

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