This is our staple dish when we don't have much of an appetite.Just mix the ingredients and natto really well, and top on the soba.This dish is perfect when you don't have much appetite, as a snack in the evening, or during the summer season. Recipe by menako

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

I love natto, so it's the perfect noodle dish. Recipe by MINE

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

A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba!To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778

Easy healthy meal

This is a family favorite.Be careful not to over-cook the soba noodles. Recipe by Yuuyuu0221

I love abura-soba, so I tried making a somen version.It might be best to finish boiling the somen a little quicker than usual. You can eat with ra-yu if you prefer You can use green onions or white leek, either is OK! If using white leek, since they're a bit spicy rinse with cold water before serving. Recipe by Kokoa mama

I love soba! I received some Shinshuu soba as a gift, so I took some time to prepare it properly.After combining the flavoring ingredients, don't let them come to a boil or you'll lose the delicate flavor.Soak the green onions in water to get rid of the harsh flavor and sliminess. For 300 ml of dipping sauce. Recipe by Asamato.

My friend in Niigata gave me delicious soba noodles, so I wanted to make a simple dish to bring out the soba noodles.Fry the mushrooms well! The aroma will stimulate your appetite.Any kind of mushroom is ok, but do not forget the nameko as their slippery texture is key to the overall flavour. Recipe by Renaken

When I was pregnant with my second daughter I was having trouble with loss of appetite during the summer and came up with this recipe. It's still a family favorite.Please use canned tuna in oil.The oil from the can will prevent the noodles from sticking, even if you don't eat this dish right away.If you don't have canned tuna in oil, add about 1 tablespoon of mayonnaise at Step 3 for a different yet still delicious flavor. Recipe by kurukurumin

I just came up with this recipe using ingredients I had on hand. Recipe by Yuuyuu0221