Pasta with Tofu, Natto, and Miso Cheese-Style Sauce

1. 1

   Break up the natto and put it into a container with the tofu and shio-koji and mix well.

2. 2

   Refrigerate overnight.

3. 3

   The flavorings that come with the natto will not be used.

4. 4

   Add the mixture from step 1, the chopped green onions, and the miso to a food processor and mix.

5. 5

   If it's not salty enough, add more miso.

6. 6

   Heat to warm it up.

7. 7

   Add the steamed vegetables and mushrooms and toss.

8. 8

   Then combine with the boiled pasta.

9. 9

   Taste and season with salt and pepper.

10. 10

    All done.

* Per serving · 4 servings · Values may vary.

No additional tips available.