Naga Style Fermented Soybean Soup
A thin, savoury broth built on fermented soybean and local greens, served as a warming starter or light meal in Naga homes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 3 g
- carbs
- 7 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 90 kcal
Instructions
- 1
Put the water, crushed garlic, and ginger into a pot. Bring the water to a boil.
- 2
Mash the axone (fermented soybean) in a little warm water to loosen it. Stir it into the pot.
- 3
Simmer gently for 8 minutes to let the axone flavour the broth.
- 4
Add the chopped mustard greens and slit green chilli.
- 5
Simmer for another 5 minutes until the greens wilt.
- 6
Add salt to taste and stir.
- 7
Serve hot as a light starter or side soup.
Chef's tips
Strain out any coarse axone bits if you prefer a smoother, clearer broth.
Ingredient substitutions
- mustard greens → spinach
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop until warmed through.
Common mistakes to avoid
- •Adding too much axone, which makes the broth overpoweringly strong and pungent.
Serving suggestions
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