Easy Warm Soba Noodles with Grated Daikon Radish, Nameko Mushrooms and Natto

Name: Easy Warm Soba Noodles with Grated Daikon Radish, Nameko Mushrooms and Natto
Yield: 1 serving
Cuisine: American
Ingredients: 100 to 120 grams Soba noodles (dried or pre-boiled...handmade would be best!); 1 pack Split-bean (hikiwari) natto (fermented soy beans) - you can use regular natto and crush the beans; 2 to 3 tablespoons Nameko mushrooms (large ones are the best); 2 to 3 tablespoons Grated daikon radish (use a spicy type, or the tapered end of any daikon radish, which is spicier than the fat end); 1 to 2 tablespoons Green onions (finely chopped); 1 enough to make 250 ml of prepared noodle sauce A. Mentsuyu; 1 enough to make 250 ml of prepared noodle sauce A. Water; 1 pinch Bonito flakes (optional)

cookpad.japan @cookpad_jp

I tried making this warm soba noodle dish for lunch, using some naturally grown nameko mushrooms that my relatives sent to me, using some rather spicy daikon radish I grew in my garden. I also added split-bean natto.

This is best made with handmade noodles and dashi stock made from scratch, but it's an easy recipe so please forgive the shortcuts.
Use the brands or types of soba, daikon radish, natto and nameko mushrooms that you prefer. For 1 servings. Recipe by Risa papa

cookpad.japan @cookpad_jp

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Ingredients

1 serving

100to 120 grams Soba noodles (dried or pre-boiled...handmade would be best!)
1pack Split-bean (hikiwari) natto (fermented soy beans) - you can use regular natto and crush the beans
2to 3 tablespoons Nameko mushrooms (large ones are the best)
2to 3 tablespoons Grated daikon radish (use a spicy type, or the tapered end of any daikon radish, which is spicier than the fat end)
1to 2 tablespoons Green onions (finely chopped)
1enough to make 250 ml of prepared noodle sauce A. Mentsuyu
1enough to make 250 ml of prepared noodle sauce A. Water
1 pinchBonito flakes (optional)

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Steps

1

Bring some water to a boil and cook the soba noodles following package instructions. If you have pre-boiled noodles you just need to heat them through before Step 5.
2

The photo shows a type of daikon radish from Nagano prefecture called "Nezumi Daikon" that I grew from seed in my garden. Grate the radish and drain off the excess moisture. It's best not to peel the radish.
3

Open up the pack of natto and mix well to make it very sticky. (I used a brand of natto that uses domestically grown soy beans.) Make the noodle sauce from the A. ingredients, and bring to a boil.
4

Put the nameko mushrooms in the noodle sauce and simmer for a while over low heat. If the heat is too high the pan will boil over! Just before you turn off the heat, put in the chopped green onions.
5

Drain the cooked soba noodles and put into a serving bowl. Top with the grated daikon radish and natto. I used a type of soba noodle made with soba flour made in Nagano prefecture.
6

Pour in the noodle sauce with the nameko mushrooms and green onions. Add some bonito flakes on top to finish. Isn't it so easy?