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

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

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

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

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 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

You ate too much earlier and want something light for dinner? Here's a nutritious and yet tasty soba recipe for you!

I got a hint from Ms. Sakako's Kawara-Soba, and managed to make delicious kawara-soba even without meat. It's perfect for light dinner. This is the best soba noodle dish I've ever eaten at home!You can consume a lot of vegetables from the grated daikon radish and green onions! Adjust the heat so that the bottom will become brown and crispy during Step 6. If you are vegetarian, i recommend using inarizushi wrappers instead of tuna, since they have a similar flavour. Recipe by vegecat

My mother taught me this recipe.Don't boil the soba for too long! Serve with your favorite tempura. Recipe by Yuuyuu0221

My late father loved to eat soba noodles prepared this way for breakfast.Shorten the boiling time by 1 minute when cooking dried noodles. Recipe by Kyoku

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