Steps

1. Prepare 1 head of broccoli.
   🕒 00:00
2. Divide half (150g) of the broccoli into florets, place in a heat-resistant container, and heat in a 600W microwave for 5 minutes.
   🕒 06:03
3. Add 550ml of water to a pot and bring to a boil.
   🕒 06:14
4. Once boiling, add grated ginger 12g to the pot.
   🕒 06:42
5. Divide the remaining half (150g) of the broccoli into florets and add to the pot.
   🕒 07:07
6. Add Chinese seasoning 2.5 tsp to the pot and mix.
   🕒 07:13
7. Cool the microwaved broccoli with water to remove excess heat.
   🕒 08:46
8. Tear the cooled broccoli into smaller florets. 【Tip!】 Tearing it into smaller florets makes it easier to mix with natto and allows the flavors to meld better.
   🕒 09:04
9. Place the torn broccoli and 1 pack of natto in a bowl.
   🕒 10:18
10. Add 1 tsp of 'Kore! Uma!! Tsuyu', 1 tsp of sesame oil, a pinch of salt, and black pepper to taste to the bowl, and mix well.
    🕒 11:30
11. Once the broccoli in the pot is tender, add all of the 1 pack of chicken meatballs.
    🕒 11:00
12. Add 1 pack of natto to the pot, mix well, and simmer until it thickens. 【Tip!】 Adding natto gives the soup a natural thickness, unique texture, and richness.
    🕒 14:11
13. Season the soup by adding 1 tsp of soy sauce and 2 tsp of oyster sauce to the pot.
    🕒 15:51
14. Serve 'Natto and Broccoli Japanese Namul' and 'Creative Chicken Meatball Soup' into separate bowls.
    🕒 17:15
15. Drizzle chili oil over the Creative Chicken Meatball Soup if desired.
    🕒 18:52