Foamy and Creamy! Natto Soba Noodles

Name: Foamy and Creamy! Natto Soba Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 1 serving soba noodles; 2 packs Natto (fermented soy beans); 1 Egg; 1 for one serving Mentsuyu; 1 seasoning （scallion, wasabi or nori sheet）

cookpad.japan @cookpad_jp

There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way.

Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1serving soba noodles
2packs Natto (fermented soy beans)
1Egg
1for one serving Mentsuyu
1seasoning （scallion, wasabi or nori sheet）

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Steps

1

Separate an egg into yolk and white. Cook the soba noodles and soak in cold water. Stir the natto well until it foams.
2

Beat the egg white until stiff peaks form. Mix in the natto very well with chopsticks, until you can see sticky threads. You can add the natto sauce, too.
3

Serve the soba noodles in a noodle bowl. Pour on the egg white and natto mixture from Step 2 and place an egg yolk in the centre. Sprinkle the seasoning and pour Japanese noodle dipping sauce on it. I used 1 pack of natto for mixing with the egg white, the other for the topping.