Refreshing! Slippery! Umeboshi-Natto Soba Noodles

Name: Refreshing! Slippery! Umeboshi-Natto Soba Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Soba noodles (dried); 1 pack Natto (fermented soy beans); 2 tsp Umeboshi paste; 100 ml Mentsuyu, diluted with water; 1 Green onions or scallions

cookpad.japan @cookpad_jp

Add nori seaweed, grated daikon radish, and/or wasabi to taste.
You can up the slippery-stickiness by adding some chopped okra or tororo konbu seaweed. For 1 serving. Recipe by JT_1Blood

cookpad.japan @cookpad_jp

Add nori seaweed, grated daikon radish, and/or wasabi to taste.
You can up the slippery-stickiness by adding some chopped okra or tororo konbu seaweed. For 1 serving. Recipe by JT_1Blood

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Ingredients

1 serving

150 gramsSoba noodles (dried)
1pack Natto (fermented soy beans)
2 tspUmeboshi paste
100 mlMentsuyu, diluted with water
1Green onions or scallions

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Steps

1

Chop up the green onions. Use chopped natto or chop up whole natto by putting it on a piece of aluminum foil and chopping up roughly.
2

Cool the noodles following package instructions. Put the mentsuyu sauce, umeboshi paste and natto in a bowl and mix together well while not letting it foam up.
3

Drain the noodles and cool in cold water, and drain well again. Add to the mixture from Step 2 and mix well. When everything has been well combined, mix from the bottom so that the natto comes up to the top. Add the green onions and other toppings and serve.
4

I tried adding a boiled egg. Mix them in or enjoy on the side -- however you prefer!