Crumbled Tofu in Creamy Natto Soup

• 1 packages Hikiwari natto (split soybean natto)
• 1/2 block Tofu
• 1/2 small piece Ginger (grated)
• 400 ml Dashi stock
• 1 tbsp Miso
• 5 leaves Shiso leaves (julienne)

1. Add dashi stock to a pot and heat over medium heat.
2. When it boils, use your hands to crumble the tofu into the pot.
3. Dissolve the miso in some of the stock as you add to the pot.
4. Add natto and ginger.
5. Turn off the heat just before it starts to boil.
6. Transfer to serving bowls and scatter the julienned shiso leaves on top of the soup.

hikiwari natto, ginger, stock

Taken from cookpad.com/us/recipes/158790-crumbled-tofu-in-creamy-natto-soup (may not work)